Squirrel Stewby Kendall

Squirrels are much more than the critters that chuck acorns at you–they can be a protein source, too! They’ve become increasingly popular, according to this New York Times article. Eating squirrel also helps keep their rampant population growth under control.

This squirrel stew recipe is one of the many variations of the old Southern recipes that feature this meat. It might not be for everyone, but if you’re looking for something to stretch your budget and tickle your taste buds, try it out.

Squirrel Stew

2 squirrels, cleaned and cut into bite-sized pieces
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
3 cloves garlic, minced
2 onions, chopped
1 bay leaf
1 tsp. thyme
4-5 c. beef or chicken broth, or water
2 potatoes, diced
2 carrots, diced
2 stalks celery, diced
2 cans tomatoes, diced, drain off liquid
1 c. corn
1 Tbsp. flour + 1/2 c. cooking liquid

Season meat with salt and pepper. Heat olive oil in soup pot and brown the meat on all sides, then add onions and let cook 5-8 minutes, until starting to turn transparent. Add garlic and cook one minute more, then add the stock, bay leaf, thyme, and vegetables. Mix together 1 Tbsp. flour and 1/2 c. cooking liquid to form a slurry and stir into the soup. Bring to boil, then simmer until vegetables are tender and stew has thickened. Taste to adjust seasonings and serve.