Squirrel stew, a dish steeped in tradition and often associated with hunting and the outdoors, offers a unique and flavorful culinary experience. While not as common as other stews, its rich history and surprisingly tender meat make it a rewarding dish to prepare. This recipe utilizes a slow cooker (crock-pot) for ultimate convenience and tender results. This guide will walk you through creating a delicious and memorable squirrel stew perfect for a cozy autumn evening or a hearty winter meal.
Before We Begin: Ethical and Sustainable Sourcing
It is crucial to emphasize the importance of ethically and sustainably sourcing your squirrel meat. Ensure you are following all local hunting regulations and adhering to responsible harvesting practices. If hunting isn't for you, consider sourcing your squirrel meat from reputable, licensed game processors. Respect for wildlife and conservation are paramount.
Ingredients for Crock-Pot Squirrel Stew
This recipe serves 4-6 people. Adjust ingredient quantities as needed.
- 1.5 - 2 lbs squirrel meat, skinned, cleaned, and cut into bite-sized pieces (approximately 3-4 squirrels)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 4 cups beef broth (or chicken broth for a lighter flavor)
- 1 cup chopped potatoes
- 1/2 cup chopped mushrooms (optional)
- 1 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Step-by-Step Crock-Pot Squirrel Stew Recipe
Step 1: Browning the Squirrel Meat (Optional but Recommended)
For deeper flavor, lightly brown the squirrel meat in olive oil over medium-high heat in a skillet before adding it to the crock-pot. This step helps to sear the meat and develop a richer flavor profile. Work in batches to avoid overcrowding the pan. Set aside once browned.
Step 2: Sautéing the Vegetables
In the same skillet, sauté the chopped onion, carrots, and celery until softened (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant.
Step 3: Assembling the Stew in the Crock-Pot
Place the browned squirrel meat, sautéed vegetables, thyme, rosemary, salt, pepper, and bay leaf into your slow cooker. Pour in the beef broth.
Step 4: Slow Cooking
Cook on low for 6-8 hours, or on high for 3-4 hours, or until the squirrel meat is incredibly tender and easily shreds with a fork. The longer cooking time ensures the meat becomes incredibly tender and the flavors meld beautifully.
Step 5: Adding Potatoes and Mushrooms (Optional)
About 1 hour before the stew is finished cooking, add the chopped potatoes and mushrooms (if using). This allows them to cook through without becoming mushy.
Step 6: Thickening (Optional)
If you prefer a thicker stew, in a small bowl whisk together the flour with a few tablespoons of cold water to create a slurry. Stir this slurry into the stew during the last 30 minutes of cooking.
Step 7: Serving
Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread, biscuits, or mashed potatoes.
Tips for the Best Squirrel Stew
- Soaking the meat: Soaking the squirrel meat in water or milk for a few hours before cooking can help remove any gamey flavor.
- Experiment with spices: Feel free to experiment with other spices, such as sage, juniper berries, or a pinch of red pepper flakes, to customize the flavor to your liking.
- Slow and low is key: Allowing ample time for the stew to simmer in the slow cooker is crucial for achieving tender and flavorful results.
- Don't overcook: Overcooked squirrel meat can become dry and tough. Check the tenderness regularly towards the end of cooking.
Enjoy your delicious and heartwarming crock-pot squirrel stew! Remember to share your culinary adventures and tag us in your photos on social media. Happy cooking!
