Uncle Jon’s Squirrel Stew Recipe
A much-needed upgrade to the classic Brunswick stew, my squirrel stew recipe has more flavor, better texture, and more stick-to-your-ribs goodness than you’ve ever seen in a single pot. Don’t eat squirrel? Use chicken thighs instead!
Uncle Jon’s Squirrel Stew Recipe
Course: Main, Lunch, SoupsCuisine: American, Southern, MichiganDifficulty: Medium8
servings30
minutes1
hour30
minutesIngredients
5 Squirrels, skinned and cleaned
4 cups Chicken stock
8 Tablespoons Bacon fat or butter
6 cups Yellow onion, chopped
2 cups Celery, chopped
1 lb Cremini or button mushrooms, sliced
5 cloves Garlic, minced
3 sprigs Thyme
3 sprigs Rosemary
2 Bay leaves
2 Tablespoons Soy sauce or Worcestershire
1 cup Dry cooking sherry
5 Tablespoons Tomato paste (1/2 of a small 6-oz can)
2 cups Corn, canned or frozen (thaw if frozen)
2 cups Black beans, canned or cooked
Kosher salt
Black pepper
3 Tablespoons Flour
3 Tablespoons Cold water
1/3 cup Parsley, chopped
Directions
- Cut the squirrels in half across the spine. Generously season all sides with salt and pepper.
- Place squirrel pieces into large pot, along with the chicken stock, Bring up to a simmer and cover the pot. Cook on low heat for 30 minutes.
- Remove the squirrel pieces from the pot and set aside until cool enough to handle. Transfer the stock into another pan or pot and set aside.
- Pull all the meat off the bones, and then chop into small pieces. Discard bones.
- Melt the bacon fat or butter in the pot, over medium-high heat. Then add in the onions, celery, and mushrooms. Add a big pinch of Kosher salt, and then saute until softened.
- Add garlic and cook another minute.
- Deglaze with the sherry. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Cook on medium heat until the sherry is mostly reduced.
- Stir in the tomato paste and say sauce (or Worcestershire).
- Add the stock back to the pot, along with the chopped up squirrel meat.
- Place rosemary, thyme, and bay leaves into a spice bag and stir into the pot. Cover the pot and cook everything on medium-low heat for 25 minutes.
- Stir in the corn and black beans. Cover the pot and cook on medium-low heat for another 20 minutes.
- Make a slurry with the 3 Tablespoons of flour and 3 Tablespoons of cold water. Add to the pot and stir thoroughly until the stew has thickened.
- Remove the thyme, rosemary, and bay leaves. Remove the pot from heat. Stir in the chopped parsley.
- Serve.
Notes
- This stew freezes great. Store in an air-tight container or vacuum seal, and it will thaw and reheat very well.
