Squirrel Stew Like Grandma Made Recipes
SLOW COOKED SQUIRREL
This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready.
Provided by Bobbie Jo
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
- Cover and cook on low setting for 8 hours.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 59.1 g, Cholesterol 42.3 mg, Fat 2.2 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 500.3 mg, Sugar 8.5 g
GRANDMA'S BEEF STEW
This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother.-Trisha Kaylor, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Nutrition Facts : Calories 341 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1826mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
SQUIRREL STEW, LIKE GRANDMA MADE.
Make and share this Squirrel Stew, Like Grandma Made. recipe from Food.com.
Provided by Iowahorse
Categories Stew
Time 3h30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Roll the squirrel pieces in flour, salt, and pepper.
- Brown in butter.
- Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
- Add the tomatoes and continue to simmer another hour.
SQUIRREL STEW FOR A CROWD
Granny used to say this stew was a perfect way to feed a lot of people without a lot of fuss. A one-dish meal that will serve a whole neighborhood.
Provided by Teresa Malkemus @Cake_Nonny
Categories Chicken Soups
Number Of Ingredients 14
Steps:
- Clean, dress and cut up squirrels and chickens. (If your hunter are not ardent squirrel hunters you can increase the number of chickens used. If using all chickens you will need 24)
- Bring 4 gallons of water to boil in 30 gallon kettle. Add squirrel and chicken pieces. Cook stirring often, until meat fall off the bone. Remove bones and add remaining water.
- Chop salt pork, fry out and add pork drippings to boiling mixture.
- Add beans, potatoes, tomatoes, carrots and corn in order. Continue cooking and stirring until vegetables are tender.
- Add cabbage and seasonings, and cook 1 hour, until stew is thick and flavors well blended.
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TRADITIONAL BRUNSWICK STEW (APPALACHIAN SQUIRREL STEW)
From practicalselfreliance.com
4.2/5 (13)Total Time 1 hr 10 minsServings 3
- Place whole squirrels in a dutch oven with 2 cups stock. Braise the squirrel meat, covered for about 30 minutes until tender.
- Remove the squirrels and stock to a separate container to cool. Debone the squirrels when they're cool enough to handle, and add the meat into the stock. Reserve it all for adding back into the dutch oven later.
SQUIRREL STEW WITH PAPRIKA - HOW TO MAKE SQUIRREL STEW ...
From honest-food.net
Estimated Reading Time 7 mins
- Salt the squirrel pieces well and then dust in flour. Heat the olive oil in a large Dutch oven or other heavy, lidded pot over medium-high heat. Brown the squirrels in batches, being sure to not overcrowd the pot. Move the browned pieces to a plate or cutting board while you cook the rest.
- When the squirrels have been nicely browned, remove them all from the pot and add the onion. Saute the onion until it just begins to brown on the edges, about 6 to 8 minutes. Add the garlic and cook another minute. Add the tomato paste, mix well and cook this for 2 to 3 minutes, stirring often.
- Pour in the white wine, vinegar and about 1 quart of water. Add the savory, red pepper flakes and paprika, then the torn-up tomatoes, then the squirrel. Mix well and bring to a simmer. Add salt to taste and cook gently until the squirrel wants to fall off the bone, about 90 minutes. Fish out all the squirrel pieces and pull them off the bone -- this makes the stew a lot easier to eat. Return them to the pot.
- Add the smoked sausage and the greens and cook until the greens are done, about 10 minutes (If you are using collards, they need more than 10 minutes to cook so adjust accordingly). Add salt, black pepper, chile and vinegar to taste and serve with crusty bread.
OLD-FASHIONED SQUIRREL STEW RECIPE - GAME & FISH
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Estimated Reading Time 1 min
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1/5
- Place the squirrels in a stew pot, add in water and bring to a boil. Reduce heat and simmer till the meat pulls easily from the bone, about 1 1/2 to 2 hrs. Skim the surface of the water occasionally.
- Separate meat from bones, and return the meat to the broth. Add in the remaining ingredients, except corn, and cook for one hour. Add in corn, and cook 10 min more.
- Comments: This is a quick and easy version of Brunswick Stew, a dish which had its origins in 1820s Virginia. It's traditionally cooked outdoors over an open fire in a Dutch oven or possibly black-iron cauldron, but it tastes almost a good prepared on the stovetop.
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