Squirrel Stew: A Rustic Delight

Squirrel Stew: A Rustic Delight

There’s nothing quite like the call of the wild echoing through the crisp fall air as you stalk through the woods, the sun dappled by the vibrant colors of autumn. The thrill of the hunt—just me, my rifle, and the promise of dinner nestled within the trees. Squirrels, those little acrobats of the forest, provide the perfect opportunity for us backcountry hunters to indulge in a centerpiece of rustic cuisine: Squirrel Stew.

Picture this: tender morsels of meat, earthy roots, and a medley of robust spices mingling under a bubbling broth. It’s a dish that takes you straight to the heart of the wilderness, evoking memories of campfires and shared laughter. With each spoonful, you can savor not just the flavors, but the rich narrative behind every ingredient. So let’s grab our gear and head out to prepare a feast worthy of any hunter’s table.

Pre-Cook Prep

• After the thrill of the hunt, make sure to handle your game with care. Field dressing should happen quickly—keep the meat clean and chilled.
• Remove the entrails and rinse the cavity thoroughly with clean water.
• Ensure your recently harvested squirrel is stored in a cool environment to maintain freshness.
• It’s vital to ensure your squirrel reaches an internal temperature of 165°F during cooking, so use a meat thermometer to be sure.

Squirrel Stew: A Rustic Delight

• 2 whole squirrels, field-dressed and quartered
• 4 cups of chicken or game broth
• 2 cups of root vegetables (think carrots, potatoes, and parsnips), diced
• 1 large onion, diced
• 4 cloves of garlic, minced
• 1 cup of mushrooms, sliced
• 2 tablespoons of olive oil
• 1 tablespoon of thyme (fresh if possible)
• 1 tablespoon of rosemary (fresh if possible)
• Salt and pepper to taste
• 1 tablespoon of Worcestershire sauce
• Optional: 1 cup of red wine for a richer depth

1. Start with a heavy pot or Dutch oven over medium heat. Drizzle in the olive oil and let it warm up, ready to sear.
2. Season the squirrel pieces with salt and pepper. Once the oil is shimmering, add the squirrel and brown each piece on all sides. This will take about 5-7 minutes and will release a mouth-watering aroma.
3. Once browned, remove the squirrel from the pot and set it aside. Toss in the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute, letting its fragrance fill the space.
4. Time for the fun part: deglaze the pot with your red wine, scraping up all those delicious brown bits. If you skip the wine, just pour in a touch of the broth to create a savory base.
5. Now, add in your root veggies and mushrooms. Stir them around, letting them soak up the flavors for about 5 minutes.
6. Return the squirrel pieces back to the pot, along with the broth and Worcestershire sauce. Bring it to a boil. Then, reduce the heat to a simmer and cover the pot.
7. Let it cook low and slow for about 1.5 hours until the squirrel is tender and the flavors meld beautifully. Stir occasionally and adjust seasoning as needed.
8. Once done, serve hot, garnishing with fresh herbs if you prefer. You could pair it with warm crusty bread or over a steaming bed of rice.

Tools for the Job

• Heavy pot or Dutch oven
• Cutting board
• Sharp knife
• Meat thermometer
• Wooden spoon (for stirring)

The Woodsman’s Edge

Here’s a pro tip: Don’t rush the browning process. That initial sear is where you build the rich foundation for your stew. It adds depth of flavor that’s going to elevate your dish from average to extraordinary.

As you savor the final spoonful, think back to the hunt—the thrill, the connection with nature—and the delicious circle of life that brought this stew to your table. It’s truly a dish that embodies the essence of ‘from the field to your fork.’

Common Questions