For a novice squirrel cook, this slow-cooked squirrel is a no-brainer. My husband and my two sons were so impressed that they thought I had been cooking this dish all my life. The flesh will separate from the bone.
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 onion, cut into chunks
- 2 cups baby carrots
- 4 large potatoes, cut into small chunks
- 1 large green bell pepper, cut into chunks
- 2 cloves garlic
- 4 cubes chicken bouillon
- salt and pepper to taste
- 3 squirrels – skinned, gutted, and cut into pieces
- water to cover
- 2 tablespoons flour
Instructions
- Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 12 g |
| Protein | 37 g |
| Saturated Fat | 1 g |
| Sodium | 1357 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I hate when people don’t follow the recipe, but then review it, but I’m finding myself doing just that. I couldn’t find an easy recipy I liked and this seemed like the best one. Looking through the prior comments before I made this, there were 2 things that stood out: People said substitute celery from the green pepper and the broth was bland. So I made some changes and hopefully it’ll help someone else. It came out excellent the way I made it and I’ll definitely make it again that way. I substituted 4 stalks of celery, cut into 3 or 4 inch pieces for the green pepper. Rather than using enough water and only 2 bouillon cubes, I used chicken stock. Additionally, I didn’t have any of the pre-made chicken stock, so I used 1 bouillon cube / 1 cup of water and in my case worked out to 11 cups (yes, 11 bouillon cubes dissolved in hot water, not 2 ) to cover the squirrel. Love it also when people say salt and pepper to taste and no guidelines. I didn’t add any additional salt because I figured there was enough in the bouillon already, but I had some garlic pepper seasoning in the pantry so I ground that over the squirrel and put about as much seasoning on as if I were going to grill a piece of chicken with the seasoning. Finally, I didn’t like the idea of adding flour directly to a hot broth. I’m no chef, but I’m pretty sure that’s how you end up with lumpy gravy. I combined 3/4c of cold water and 3/4c of flour in a shaker, then added that about 15 minutes before serving to get more of a gravy than a broth.
this was my first time making the stew and it was simple and easy. I forgot about adding the green bell pepper. But it turned out grate and very tasty. I will definitely making this again and i might try it with venison instead of squirrel. Thank You for shearing your recipe.
We didn’t do the green pepper we did celery instead. We also took all the meat out and shredded it so there were no bones I also made a double batch I have a large family.
This slow cooker recipe was easy and delicious. My son only shot one squirrel so that is all we had to use in the recipe. I believe in teaching him how to cook his game. We will be making this again. Thank you for sharing!
The first time I made this I subbed beef tenderloin for the squirrel b/c my butcher was out of squirrels. Made it yesterday according to recipe with fresh squirrel. Oh my gosh what a delightful meal. Tender and flavorful would be an understatement. I have two picky eater kids and they asked for seconds. Squirrel more plentiful now that it is Fall. I will stock the freezer and enjoy year round. Much prefer having squirrels on my plate than running around my backyard.
This was delicious !!! Every year I host a wild game cookout and I used this recipe for squirrel 2 years in a row. I made the exact same recipe, but one with pheasant legs and another stew with coyote also, and it turned out super delicious !! There were virtually no leftovers at all. This food got destroyed !!!
The squirrel meat came out great, very tender – even the fox squirrel that was in the mix. But I let it slow cook for 10 h on low. Also, after reading the reviews, I added a bay leaf, three or four juniper berries, 10 whole pepper corns, red pepper flakes, dried parsley, celery salt and three tsp brown gravy mix to the broth. The broth was very flavorful; I strained what was left and froze it as a base for another stew.
Our Church was having a wild game supper and I had a lot of squirrel in my freezer, so I tried this recipe. It was a big hit. Many people who have eaten squirrel all of their lives said that they had never had squirrel so tender before. I may never fry another squirrel from now on, and I love fried squirrel. I have made this meal again since the church supper and this time I made it for a book club meeting where I am the only male member. Many of the ladies said, “Ewwww squirrel,” but after giving it a taste they ate it up. This time I used 4 squirrels instead of 3 and added a pack of beef stew mix that was made for use in slow cookers. I liked it better this way.
The squirrel turned out really tender and just fell right off of the bone. The broth was very bland and I didn’t care for the flavor. I think celery would be a better fit rather than green peppers. I ended up adding bay leaves, parsley and a few other seasonings to the broth. It was a little too watery for us, so I made some herb flavored dumplings and turned it into a squirrel pot pie. All in all, it wasn’t bad and with the changes it is a 5 star make again recipe.
Overall, very good dish. My in-laws are reserved when it comes to squirrel dishes, however they loved this one. I would recommend using fresh guys for this, which was recommended in an earlier review. I would also lay off of the garlic and add more white pepper. Other than that it was very good. What more could you ask for in a Squirrel dish.
We made this last weekend and I must say it is the easiest and tastiest squirrel dish we have had in a fortnight. We used the frozen guys we had down stairs in the ice chest that my boy Delmar shot when he was at his pappies last month. I recon we should use fresh critter next time. Ma loves this one very much and we are going to make it for the annual Stokes family reunion.