Salmonsmoker
03-17-2001, 06:52 AM
Squirrel Stew
Since Squirrel is my favorite (considering only flavor) game meat, here's a recipe for Squirrel Stew that really maximizes the unique flavor of squirrel.
Start with 4 cleaned squirrels, sectioned.
Heat a black iron skillet over a medium fire, and add a Tbl sp or so of olive oil (enough to brown the meat.) When the oil is hot, add the sectioned peices of meat and 1 tsp Worchestershire sauce and braise the meat, turning it regularly for 2 minutes.
Add 2 Tbl sp Soy Sauce and turn the meat several times until all pieces are coated.
Turn the heat up to a high flame and add one cup of Burgundy wine. Stir this mixture vigerously for 2 minutes.
Pour entire contents into a large pressure cooker and add 1 1/2 qts of smoked soup stock (made from most any smoked meat), 1 clove of garlic crushed, 1/8 tsp pepper, and 1 medium onion quarted. Then pressure cook for 20 minutes at 15 lbs pressure.
After pressure drops, remove the bones from meat and juice, then put meat and juice in a crock pot. Add 6 to 8 carrots sliced, and 4 potatoes
cubed.
Cook on low until vegies are almost done (about 2 hours.)
Add 2 Tbl Arrowroot powder (to thicken) and cook for an additional 15 minutes.
Serve with hot buttered corn bread.
This is a hearty stew that takes a some time and work to prepare, but it is well worth the effort.
Let me know what you think.
Salmonsmoker
Since Squirrel is my favorite (considering only flavor) game meat, here's a recipe for Squirrel Stew that really maximizes the unique flavor of squirrel.
Start with 4 cleaned squirrels, sectioned.
Heat a black iron skillet over a medium fire, and add a Tbl sp or so of olive oil (enough to brown the meat.) When the oil is hot, add the sectioned peices of meat and 1 tsp Worchestershire sauce and braise the meat, turning it regularly for 2 minutes.
Add 2 Tbl sp Soy Sauce and turn the meat several times until all pieces are coated.
Turn the heat up to a high flame and add one cup of Burgundy wine. Stir this mixture vigerously for 2 minutes.
Pour entire contents into a large pressure cooker and add 1 1/2 qts of smoked soup stock (made from most any smoked meat), 1 clove of garlic crushed, 1/8 tsp pepper, and 1 medium onion quarted. Then pressure cook for 20 minutes at 15 lbs pressure.
After pressure drops, remove the bones from meat and juice, then put meat and juice in a crock pot. Add 6 to 8 carrots sliced, and 4 potatoes
cubed.
Cook on low until vegies are almost done (about 2 hours.)
Add 2 Tbl Arrowroot powder (to thicken) and cook for an additional 15 minutes.
Serve with hot buttered corn bread.
This is a hearty stew that takes a some time and work to prepare, but it is well worth the effort.
Let me know what you think.
Salmonsmoker