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Squirrel stew recipe

Cajun Squirrel Stew

Author: Larry White
This hearty Cajun squirrel stew is layered with tender squirrel meat, smoky Andouille sausage, vegetables, and herbs. All simmered in beer and stock until rich and flavorful. A classic Cajun comfort food, perfect for family dinners, and camp cooking
5 from 10 votes
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Course Main Course
Cuisine Cajun
Prep Time30 minutes
Cook Time2 hours
Servings: 4 People

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.

NOTES

Cooking time: Cooking time varies with the squirrel's age and size. Younger cooks quickly, while older squirrels may take longer to reach fork-tender.
Spicing it up: Finish with hot sauce, cayenne, or a Cajun seasoning blend (watch the salt levels).
Serving Suggestion: I like to serve this with my Southern fried cornbread.
Squirrel Brunswick Stew: If you're looking for a Brunswick stew, you can swap out the rabbit for squirrel in my southern rabbit stew.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!