Squirrel Stew Recipe (How to Cook + Gravy) | Chuckle & Chow
Squirrel stew recipe: brown the pieces, low-and-slow pot, thick gravy. How to cook squirrel stew + squirrel gravy with times and steps.
Squirrel Stew with Gravy recipe
Squirrel stew recipe: brown the pieces, simmer low, thicken a sopping gravy.
4 servings · Prep 25 min · Cook 120 min · Total 145 min
Ingredients
- 2 squirrels, cleaned and jointed (or 1.5 lb dark-meat chicken to practice)
- 2 Tbsp bacon drippings or lard
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 4 cups stock or water
- 1 bay leaf
- 2 Tbsp flour or fine cornmeal (for gravy)
- Salt, black pepper, and a pinch of cayenne
- Cornbread or biscuits, to serve
Steps
- Joint the squirrel. Soak or brine 1 hour if you want a milder bite; pat dry and season.
- Brown pieces in bacon drippings in a heavy pot. Don’t crowd — work in batches.
- Add onion, celery, and carrot; cook until they smell sweet. Pour in stock and bay leaf. Scrape the brown bits.
- Simmer covered 1.5–3 hours until the meat pulls easy. Older animals take longer. Skim foam.
- Stir flour or cornmeal with a splash of cold water. Whisk into the pot to make squirrel gravy. Season hard. Rest 10 minutes and serve with cornbread.
How to cook squirrel stew
1) Clean and joint the squirrel; soak or brine if you want a milder bite. 2) Brown pieces in fat or bacon drippings. 3) Add onion, celery, carrot, stock, and a bay leaf — simmer low until pull-tender. 4) Thicken with flour or cornmeal into gravy you can sop. 5) Season hard at the end and rest off heat.
Squirrel stew gravy and variations
Classic pot stew, cast-iron gravy supper, Brunswick-style small-game pot, slow-cooker set-and-forget, and leftover hash with cornbread or biscuits.
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