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Squirrel Stew with Root Vegetables



  • Serves 4
  • Cooks in 150 mins (30m prep + 120m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, cook the diced bacon until crisp. Remove bacon and set aside.
  2. 2.In the same pot, brown the squirrel pieces on all sides. Remove and set aside.
  3. 3.Add onions and garlic to the pot and sauté until translucent.
  4. 4.Return the squirrel and bacon to the pot. Add carrots, potatoes, beef broth, red wine, tomato paste, bay leaves, and thyme.
  5. 5.Bring to a boil, then reduce heat and simmer for about 2 hours, or until the meat is tender and falls off the bone.
  6. 6.Season with salt and pepper to taste. Serve hot.

lightbulb_outline Tips

  • chevron_rightServe with a side of crusty bread to soak up the delicious broth.
  • chevron_rightIf you're new to cooking squirrel, ensure it's thoroughly cooked to avoid any health risks.