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Squirrel Stew

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 8 people


  • 3 squirrels (cut into serving sized pieces)
  • salt for seasoning
  • flour for dusting
  • 1/3 cup olive oil
  • 2 cups onion (sliced)
  • 3 garlic cloves (minced)
  • 1 tbsp tomato paste (heaping)
  • 1 cup white wine
  • 1/4 cup cider vinegar
  • 1 tsp dried savory or oregano (heaping)
  • 1/2 tsp red pepper flakes
  • 1 tbsp paprika (heaping)
  • 2 or 3 large tomatoes (peeled and torn into large pieces)
  • 1 pound smoked sausage, kielbasa or linguica (bite-sized)
  • 1 pound greens, kale, chard, collards, wild greens, etc.
  • 1 quart water
  • Chile pepper (to taste)
  • Vinegar (to taste)


  • Salt the squirrel pieces well and then dust in flour.
  • Heat the olive oil in a large Dutch oven or other heavy, lidded pot over medium-high heat.
  • Brown the pieces of squirrel in batches. Make sure you don't overcrowd the pot. Move the browned pieces to a plate as they are cooked. Once the squirrels are browned, remove them all from the pot.
  • Add the onions to the pot. Saute the onion until the edges just begin to brown. Around 6-8 minutes.
  • Add the garlic. Cook another minute.
  • Add the tomato paste. Mix well and cook for 2 to 3 minutes. Stir often.
  • Pour in the white wine, vinegar, and water. Add the savory, red pepper flakes, and paprika. Add the tomatoes. Add the squirrel. Mix well and bring to a simmer.
  • Add salt to taste and cook gently until the squirrel falls off the bone. Around 90 minutes.
  • Take out the squirrel pieces and pull the meat off the bone. Return the meat to the pot.
  • Add the smoked sausage and the greens and cook until the greens are done.
  • Add salt, black pepper, chile, and vinegar to taste.


Recipe and images provided courtesy of Hank Shaw at honest-food.net.