Experience the Unique Flavors of Southern Cuisine with Slow Cooker Squirrel Stew with Vegetables!
Slow Cooker Squirrel Stew with Vegetables is a hearty, rustic dish that brings together tender braised squirrel meat, savory root vegetables, and aromatic spices. This comforting stew is made in a slow cooker, allowing the flavors to meld together over several hours. The meat becomes fall-off-the-bone tender, while the vegetables develop a rich, earthy sweetness. Whether you’re looking to experiment with new culinary territory, or simply seeking a satisfying meal that showcases regional ingredients, Slow Cooker Squirrel Stew with Vegetables promises to delight and satisfy. Give it a try and experience the unique flavors and textures of this traditional Southern dish.
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Ingredients
- 1/2 lb squirrel meat
- 3 Tbsp all-purpose flour
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1/2 cup potatoes, diced
- 1/2 cup mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- 4 cups chicken broth
- 2 bay leaves
- 1 Tsp dried basil
- 1 Tsp dried thyme
- 1/2 Tsp salt
- 1/2 Tsp black pepper
Instructions
- Cut the squirrel meat into bite-sized pieces and coat with flour.
- Heat the olive oil in a large skillet over medium-high heat. Once heated, brown the squirrel meat on all sides.
- Add the browned squirrel meat to the slow cooker, followed by onions, celery, carrots, potatoes, mushrooms, and garlic.
- Pour the chicken broth into the slow cooker, add bay leaves, dried basil, dried thyme, salt, and black pepper
- Stir the ingredients together well and cover the slow cooker.
- Set the slow cooker to low and cook for 4-6 hours or until the vegetables and squirrel meat are tender.
- Once done, remove the bay leaves and serve the stew hot. Enjoy the delicious slow cooker squirrel stew!
Number of Servings
- 4 Servings
Nutritional Information (per serving)
- Calories: 233
- Total Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 27mg
- Sodium: 932mg
- Total Carbohydrates: 23g
- Dietary Fiber: 3g
- Total Sugars: 5g
- Added Sugars: 0g
Ask the Chef – Tips & Tricks
Getting the Right Meat: Squirrel meat can be a bit tough, so it’s essential to get the right cut. The best portions are the front and rear legs and saddle cuts of meat. Using a crockpot adds moisture to the meat and helps it become more tender.
Browning the Meat: Browning the squirrel meat adds depth and flavor to the stew, making it much tastier.
Vegetables: Feel free to add or omit vegetables according to your preference. Other vegetables like green beans, corn, or peas can also be incorporated according to your taste.
Thickening: If the stew is too thin, you can thicken the broth by mixing 1 Tbsp of cornstarch with 1 Tbsp of cold water. Gradually stir it in and let it cook for an additional 20-30 minutes.
Leftovers: This stew makes excellent leftovers and tastes much better the next day. Store any extra in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.”
