Recipe by kdsutton
"This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone."
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onion, cut into chunks
potatoes, cut into small chunks
green bell pepper, cut into chunks
salt and pepper to taste
squirrels - skinned, gutted, and cut into pieces
water to cover
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.
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.
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Squirrel and Veggies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 44
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