Squirrel Chilli

Chefs Seasonal Special

Preparation Time:

20 mins

Cooking Time:

5 Hours



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A great winter warmer using those pesky squirrels to delight in other ways!


2 -3 Grey squirrels (whole - skinned and cleaned)

2 Large onions (chopped)

3 Green chilis (chopped)

4 Spring onions (chopped)

4 Cloves garlic (finely chopped or pressed)

4 Rashers bacon (cooked)

2 x 400g Tin chopped tomatoes

2 tbsp Tomato paste

1 x 400g Tin butter beans

1 x 400g Tin kidney beans

4 tbsp Olive oil

2 tbsp Chili powder

3 tbsp Brown sugar

3 tbsp Smoked paprika

2 tbsp Oregano

1 tbsp Salt

1 tbsp Ground cumin

1 Beef stock cube

Black pepper


  1. Bring a large pot of water to boil and then add the stock cube. Once dissolved, add the squirrels and then reduce to a simmer. Cook for 45 minutes to 1 hour until the meat falls off the bone.
  2. Remove the squirrel from the pot, place on a board and allow to cool for 5 minutes. Now remove the meat from the bones and shred.
  3. Heat the olive oil in a large pan and then add the onions and chilli. Stir fry for 5 minutes.
  4. Add the shredded squirrel meat, garlic, and all the spices. Stir thoroughly.
  5. Transfer the contents from the pan to a slow cooker. Add the tins of tomatoes, tomato puree, butter beans and kidney beans.
  6. Cook on a low heat for 3 – 4 hours. The longer the better. Stir occasionally.
  7. If necessary add 1-2 cups of water (or red wine) to keep it moist.
  8. Serve with some grated cheddar cheese and chopped spring onions.