If I had to pick one recipe to make after a long morning in the woods, it would be this Cajun squirrel stew.
It’s a classic southern squirrel stew built with layers of flavor. Browned squirrel pieces, smoky sausage, vegetables, herbs, stock, and beer. All simmered low and slow until the meat is fork-tender.I like to make double batches when I’m having a good squirrel season. It freezes well for quick cold-weather meals later on.
Looking for more squirrel recipes? Check out my crispy fried squirrel and old-fashioned squirrel gravy.
Cooking Tips
What squirrels to use
This squirrel stew works best with gray squirrels and fox squirrels. True red squirrels tend to have a strong, piney flavor that doesn’t fit this Cajun-style stew as well.
How to get tender squirrel
If you’re aiming for fork-tender meat that still holds together on the bone, that usually takes 1 to 2 hours of gentle simmering. This time may be shorter depending on the squirrels’ age and size. Younger squirrels will soften faster; older squirrels can take the full time.
Brown the Squirrel Legs
Browning the legs before simmering adds a unique layer of flavor. The squirrel meat and flour caramelize, creating a fond in the bottom of the pot. Once these brown bits are scraped up, they meld with the stew, developing that true Cajun richness.
Spicing up the Stew
If you like your stews a little on the spicy side, you can season it to taste at the end. I like to add a little vinegar-based hot sauce, cayenne pepper, or an all-purpose Cajun seasoning. If you choose to use a Cajun seasoning blend, just be aware of the salt content.
slow cooker option
For a slow-cooker version, you can brown the meat and vegetables in a pan and then transfer them to your crockpot. Cook on low until the squirrel is fork-tender. This can take around 6 hours. Increase the heat to high and finish by thickening the cooking liquid the same way using the flour and butter paste.
How to serve
I like to serve this stew over steamed white rice, mashed potatoes, roasted potatoes, or with hot fried cornbread on the side. For garnish, sliced green onions, fresh parsley, crispy fried onions, or a little grated parmesan all work well.
Storage and Leftovers
- Leftovers: Store leftovers in the refrigerator and eat within three days.
- Freezing: Store in an airtight container and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
More Stew Recipes
Below are a few of my favorite stew recipes to warm up during the cold months of squirrel season.
Lastly, if you made this easy Cajun Squirrel Stew Recipe, be sure to leave a comment or tag me on Instagram @Larry__White! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Cajun Squirrel Stew
Ingredients
- 16 squirrel legs
- 1 cup of all-purpose flour, (for dredging the squirrel)
- 1 tablespoon Cajun Seasoning or Creole Seasoning
- 3 tablespoons olive oil or rendered bacon fat
- 2 cups button or cremini mushrooms, sliced
- 8 ounces andouille sausage, diced
- 1 large onion, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- 4 cups chicken stock
- 2 cups Amber Beer
- 3 green onions, (green parts only, sliced)
- kosher salt, (to taste)
- ground black pepper, (to taste)
For Thickening the Stew
- 3 tablespoons all-purpose flour
- 2 tablespoons softened butter, (room temperature)
Instructions
Brown the Squirrel Legs
- Mix the 1 cup of flour with the 1 tablespoon of Cajun Seasoning until thoroughly combined. Coat the squirrel meat on all sides with the seasoned flour.
- Heat a large pan (that has a lid) or Dutch oven over medium heat. Add the cooking oil.
- Once the oil is hot and starts to shimmer, add the squirrel pieces. Cook them on each side for around minutes or until golden brown. Remove the squirrel from the large skillet and set aside.
Sauté the Sausage and Vegetables
- Add the sausages to the pan and cook until browned, around 3 minutes. Add the onions and bell peppers to the pan. Season them with salt and cook for around 2 to 3 minutes or until slightly tender.
- Add the mushrooms and garlic and cook for another 2 minutes while stirring and ensuring that the garlic doesn’t burn.
Simmer the Stew
- Add the beer to the pan and scrape up any bits that have stuck to the bottom of the pan. Add the squirrel pieces along with the bay leaf and dried thyme to the pan. Pour the chicken stock over the squirrel. Cover the pan with a lid and bring the stew to a slow simmer.
- Cook at a slow simmer between 1 and 2 hours or until the squirrel meat is fork tender but not falling off of the bone. Remember that the times may vary depending on the size and age of the squirrels. Keep and eye on the liquid levels and add a little chicken stock if needed.
- Gently remove the squirrel pieces from the pan and set them aside.
Thicken the Stew
- In a small bowl, mix the softened butter and flour together until you have a smooth paste. Pour the paste into the hot liquid in the pan while whisking until smooth and combined. Bring to a slow simmer and add the squirrel back to the pan. Cook at a low simmer for around 3 to 5 minutes.
- If the mixture is too thin, mix another batch of flour and butter. Add a little at a time to the stew until it reaches your desired thickness. If you accidentally over-thicken it, add a little more chicken stock or hot water to thin it out.
Season and Garnish
- Garnish with green onion. Season to taste with more Cajun spice, kosher salt, and black pepper.
3 thoughts on “Cajun Squirrel Stew”
Like a warm hug in a bowl
Any substitutions for the beer?
I would just sub in chicken stock. Or 1.75 cups stock and 1/4 cup white wine.