Squirrel Stew Recipe

Name: Squirrel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 squirrels; salt and pepper; 1 c. flour; 2 c. vegetable oil; 2 bell peppers; 4 onions; 1/2 bunch celery; 1 bunch parsley; 2 bunches green onions; 8 cloves garlic; 8 to 10 chicken or beef bouillon cubes; 1 large pot rice

Servings: persons

8 to 10 squirrels
salt and pepper
1 c. flour
2 c. vegetable oil
2 bell peppers
4 onions
1/2 bunch celery
1 bunch parsley
2 bunches green onions
8 cloves garlic
8 to 10 chicken or beef bouillon cubes
1 large pot rice

1
Cut squirrels.
2
Season with salt and pepper.
3
Put flour and squirrels in bag and shake.
4
In large pot, heat oil and add squirrels.
5
Fry until browned.
6
Remove and keep warm.
7
Add flour out of bag to oil to make roux; heat until flour is dark brown. Chop all vegetables and add to roux.
8
Add squirrels and cover with water.
9
Add bouillon cubes and Kitchen Bouquet for color.
10
Bring to a boil.
11
Lower heat and simmer for 5 hours.
12
Serve over rice. Serves 12.

1795

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 to 10 squirrels, salt and pepper, 1 c. flour, 2 c. vegetable oil, and more.

Yes, Squirrel Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squirrel Stew

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