WoodyBobs Squirrel Recipes

Posted By admin on January 27, 2010

In the winter time I enjoy going into my garage freezer and pulling out a frozen squirrel from the fall squirrel hunting season. I have roughly 20 squirrel carcasses stored in my freezer from the fall season. The aromas of the frozen squirrel, some marinated in a garlic based oil, some frozen from the kill and others chopped up and ready to make a winter stew. Winter is the best time to cook squirrel stew. I like to chop up lots of vegetables to put in my stew. I like cooking Virginia Brunswick Squirrel Stew. In order to cook a stew big enough to feed 6-8 family members and guests you should have 3-4 whole squirrels on hand and plenty of vegetables ready to chop up. Remember squirrel doesn’t have much meat and you will need plenty of squirrel meat to feed your guests. I grab 2-3 lbs of carrots, 5 lbs of white potatoes, 3 lbs of celery stalks, lima beans, 2-3 lbs of stewed tomatoes, 2-3 lbs of Red and Green Bell Pepper, 3 lbs of red onions, and 3 cans of whole kernal corn. This is enough veggies for a delicious squirrel stew. Stews are fun to cook in the winter. I light the fire place and my family and friends enjoy a bottle or two of red wine before dinner – Chianti or Pinot Noir are my favorites for eating squirrel stew. Build up a palate before you eat. Munch on cheese and crackers as an appetizer. The stew is fun to cook because you can basically add any kind of vegetable without ruining the taste of the stew. Lots of garlics and spices make the squirrel stew tasty. I especially enjoy garlic, parsley, and natural spices of cayenne pepper, chilli pepper, and thyme, oregano, and salt and pepper. You don’t want to overdue it with the hot spices. You don’t want to offend any of your guests spicy palates so try to keep the spices to a mild to low medium.

Squirrel Stew is an excellent winter dinner feast recipe and you will always have left overs to munch on during the week.

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