Brunswick Squirrel Stew

Preparation Time:

20 mins

Cooking Time:

60 mins



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An American stew perfect for squirrel!


2-3 Squirrels

300g Chicken stock

4 tbsp Pork fat

2-3 Medium onions (sliced)

1 Clove garlic (finely chopped)

1 1/2 tsp salt

1 tbsp Worcestershire sauce

1 tsp Pepper

1 tsp Rosemary

1 tsp Thyme

1 Bay leaf

50g Madeira wine

400g Tin of tomatoes

100g Butter beans

50g Corn flour

Bread crumbs

Chopped parsley


  1. Place whole squirrels in a hot cast iron pot with 200g of chicken stock. Bring to a simmer and braise the squirrel meat until tender (about 30 mins)
  2. Remove the squirrels and stock to a separate pot and allow to cool to a temperature you can handle the meat. Now debone the squirrels and return the meat into the stock.
  3. Add 4 tablespoons of pork fat to the empty cast iron pot and fry the onions until golden brown, then add the chopped garlic and fry for another minute.
  4. Return the stock and squirrel meat into the pot with the onions and garlic to deglaze the pan.
  5. Add in all the remaining ingredients including spices and vegetables. Cover and simmer for about 30 minutes.
  6. Now serve, or add some breadcrumbs to help thicken. Cook for a further 10 minutes.
  7. Top with fresh parsley if desired.