Squirrel Stew
From frodo 16 years agoIngredients
- Lousisiana cajon squirrel stew shopping list
- 4 squirrels cut in to peices shopping list
- creole seasonings tony chachere's shopping list
- 1 stick margarine shopping list
- 1/2 cup chopped green bell pepper shopping list
- 4 cloves garlic, chopped shopping list
- 1 tbl. worchester sauce shopping list
- 1/2 cup burgandy wine for the stew 1 cup for the cook. 2 cups shopping list
- 1 tbl all purpose flour shopping list
- 1 4 oz can mushrooms shopping list
- 4 fresh mushrooms whole shopping list
- 1 tbl. green onion tops chopped 1/4 cup shopping list
- 1 tbl. chopped parsley shopping list
How to make it
- Cut each squirrel into 8 peices, season with creole seasons
- melt margarine in a dutch oven and fry squirrels until browned all over add onions,bell pepper and garlic and cook 5 minutes
- when veggies are soft, add a small amount of water and a tbl of worchester sauce and cover the pot.
- let simmer about 1 hour.
- stir well and add 1/2 cup wine. drink another cup
- cook until squirrels are tender
- remove the squirrel meat, set aside
- add flour mixed with liquid from the can of mushrooms.
- add a mixture of one tbl chopped onion tops, parsley,and the mushrooms.
- cook for 5 minutes and stir until slightly thickened.
- pour over squirrels. serve over steamed rice.
- yields 8 servings


The Rating
Reviewed by 8 people-
It ain’t my Maw in laws squirrel stew. I have never had squirrel, I have had chip munk which are kind of a squirrel with racing stripes.
mark555 in Center Of The World Ma' Center Of The World loved it
-
Oh bout time for hubby to go squirrel hunting, bookmarking this for 1st batch he brings home.
taylorsue82 in Wapakoneta loved it
-
You are too much ;) I can't put my mind or my lips around squirrel meat but I could use your suggestion of chicken or lamb. The ingredients are excellent, minus the squirrel LOL You deserve a high 5 for your unique recipe!
Okay, I've got to ask....moremishi in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 10
-
All Comments
-
Your Comments