Uncle Jon’s Squirrel Stew Recipe

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.