Tender Squirrel Stew

Bowl of squirrel stew with tomatoes, onions, lima beans and mushroom gravy

Light and fresh, this stew recipe features tender, fall of the bone squirrel meat. A couple easy steps make this the best Tender Squirrel Stew Recipe to make!

Course Main Course

Cuisine American

Keyword Squirrel Stew

Prep Time 10

Cook Time 2

Soaking / Tenderizing Time 3

Total Time 5 10

Servings servings

Calories 397kcal

Author Jennifer Osterholt

Ingredients

2 squirrels
3 tablespoons butter
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 slice bacon cut-up
1 medium onion sliced
10 ounces cream of mushroom soup diluted
12 ounces frozen baby lima beans
14 ouces diced tomatoes

Instructions

Clean and wash squirrels thoroughly. Prepare salt water solution by dissolving 1/4 cup of iodized table salt in 2 quarts of water. Disjoint and let stand covered in salt water bath for 1 to 1/2 hours covered in the refrigerator.
Rinse and let stand in vinegar water for 1 hour. 1/4 cup white vinegar and 2 quarts of water.
Rinse and dry. Melt butter over medium high heat in a skillet and brown squirrels on all sides.
Coat a large casserole dish or roasting pan with non-stick cooking spray. Pour vegetable oil over and then coat with salt, pepper and minced garlic.
Lay pieces of bacon on meat then cover with sliced onions. Cover baking dish and bake at 350°F for 1 1/2 hours.
Uncover and add can of diluted cream of mushroom soup, frozen baby lima beans and tomatoes. Bake an additional 30 minutes or more until beans are tender.

Nutrition