Go Back

Squirrel Stew

Squirrel soup is a simple, yet hearty dish that embodies the practicality and resourcefulness of early American cooking. The meat is tender, midly gamey, and when paired with vegetables and herbs, it creates a rich, comforting broth that’s perfect for cold weather.
Though squirrel is not commonly used in modern cooking, this recipe can be easily adapted with chicken or rabbit as a substitute.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours

Jump To

IngredientsMethodVideoNotes

Ingredients
  

  • 2-3 squirrels cleaned and cut into pieces (or substitute with 4 chicken thighs)
  • 4 cups water or chicken broth
  • 1 onion chopped
  • 2 carrots sliced
  • 2-3 potatoes peeled and diced
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

Preparing the Meat:

  1. If using squirrels, ensure they are cleaned and cut into manageable pieces.
  2. For those opting for chicken, simply season the thighs with salt and pepper.

Cooking the Meat:

  1. Place the squirrel pieces (or chicken) in a large pot and cover with water or chicken broth.
  2. Bring to a boil over medium-high heat, then reduce to a simmer, skimming off any foam that rises to the surface.

Adding Vegetables and Seasonings:

  1. Stir in the chopped onion, carrots, potatoes, celery, garlic, bay leaf, and thyme.
  2. Cover the pot and let the soup simmer gently for 1.5 to 2 hours, or until the meat is tender and falling off the bone.

Finishing the Soup:

  1. Remove the squirrel pieces (or chicken) from the pot.
  2. If using squirrel, pick the meat off the bones and return it to the soup. If using chicken, shred the meat and add it back to the pot. Discard the bones.

Serving the Soup:

  1. Season the soup with salt and pepper to taste.
  2. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Video

Notes

Substitutions: Chicken thighs or rabbit can be used in place of squirrel for those who prefer more common ingredients.
Pairing: This soup pairs wonderfully with a slice of crusty bread or cornbread.
Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.