squirrel/green chili stew?

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by topper, Jan 13, 2010.

  1. topper

    topper New Member

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    deep in the woods
    Does anyone have a squirrel meat/ green chili stew recipe that they would like to share? Thanks.
  2. Roadkil

    Roadkil New Member

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    I have a few that you may be interested in. Squirrel in a sour cream sauce with noodles, squirrel stew, of course the brunswick stew, but if you are looking for a green chili stew only I don't have one.
  3. Roadkil

    Roadkil New Member

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    Sour Cream Squirrel


    1/3 Cup plus 1 tablespoon flour, divided
    ½ Teaspoon salt
    ½ Teaspoon pepper
    3-5 Squirrels cut up
    3 Tablespoons margarine or butter
    3 Tablespoons olive oil
    4 Medium onions, cut into ½ inch slices
    2 Cups plus 2 tablespoons water, divided
    2 Tablespoons tomato paste
    2 Teaspoons instant beef bouillon granules
    ¼ Cup sour cream
    1 Teaspoon dried oregano leaves
    1 Teaspoon chili powder
    1/8 Teaspoon garlic powder


    In large plastic food storage back, combine 1/3 cup flour, salt, and pepper. Add Squirrel pieces, a few at a time, to bag. Shake to coat. In 12-inch nonstick skillet, heat margarine and oil over medium heat. Add squirrel pieces. Cook 8-10 minutes, or until meat is browned, turning occasionally. Remove squirrel pieces from skillet. Set aside.

    In same skillet, cook onion slices for 5-7 minutes, or until tender, stirring frequently. Add 2 cups water, the tomato paste and bouillon. Bring to a boil. Return squirrel pieces to skillet. Reduce heat to low. Cover. Simmer for 1-1 ½ hrs, or until meat is tender. Transfer squirrel pieces to warm platter. Cover to keep warm. Set aside.

    In small bowl, combine remaining 1 tablespoon flour and 2 tablespoons water. Stir flour mixture into liquid in skillet. Cook over medium heat for 3-5 minuets, or until mixture thickens and bubbles, stirring constantly. Remove from heat. Stir in sour cream, dried oregano, chili powder and garlic powder. Pour over squirrel pieces. Serve with hot cooked noodles, or rice if desired.

    *Note* This can also be made with rabbit. Follow recipe as directed, except substitue 2 dressed rabbits for the squirrels. Omit the oregano leaves, chili powder, and garlic powder. Use 1 Tablespoon of tomato paste. Add 1 Tablespoon snipped fresh parsley and 2 teaspoons snipped fresh dill when adding the sour cream.

    It is good with either one (squirrel or rabbit). I make this one a few times a year.
  4. 45nut

    45nut New Member

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    Just substitute squirrel meat for pork and yer done.

    CHILE VERDE (PORK STEW WITH GREEN
    CHILIES)

    3 lbs. pork butt, cubed
    3 lg. onions, chopped
    3 cloves garlic, minced
    1 tbsp. oregano, crumbled
    1 c. green chilies, chopped
    1 to 2 Jalapenos, deseeded & chopped (optional)
    3 tbsp. flour
    Water
    Salt & pepper
    Lard or olive oil to saute
    Last edited: Jan 14, 2010
  5. Roadkil

    Roadkil New Member

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    Location:
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    Squirrel/Rabbit Stew


    1/3 Cup flour
    2 teaspoons salt, divided
    1 teaspoon pepper
    2 dressed rabbits or 3-5 dressed squirrels cup up
    3 slices bacon
    3 tablespoons vegetable oil
    3 cups water
    4 cusps cubed red potatoes
    1 ½ cup chopped carrots
    2 medium onions, sliced
    2 gloves garlic minced
    1 cup sour cream
    2-3 teaspoons paprika


    In a large plastic food-storage bag, combine flour, 1 teaspoon salt and ½ teaspoon pepper. Add rabbit or squirrel pieces. Shake to coat. Set aside. In 6-quart Dutch oven or stockpot, cook bacon over medium heat for 5-7 minuets, or until brown and crisp, turning occasionally. Drain on paper-towel-lined plate. Cool slightly. Crumble bacon. Set aside.

    In same Dutch oven, heat bacon drippings and oil over medium heat. Add rabbit or squirrel pieces. Cook for 8-10 minutes, or until meat is browned, turning occasionally. Drain and discard oil from Dutch oven.

    To same Dutch oven, add remaining 1 teaspoon salt, ½ teaspoon pepper, the bacon, water, potatoes, carrots, onions and garlic. Bring to a boil over medium-high heat. Reduce to low. Cover. Simmer for 45 minutes to 1 hour, or until meat is tender. Remove from heat, stir in sour cream and paprika. Serve immediately.

    I made this last year with squirrel and it was good.
  6. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    That is pretty close to my chilli verde but I use cilantro instead of oregano and I add hominy and use beef broth instead of water.
  7. BETH

    BETH Well-Known Member

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    So what does squirrel taste like????
  8. flannelman

    flannelman New Member

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    Rural Arkansas. But isn't all of Arkansas rural?
    Hmmm well it is somewhat like deer in flavor. Stronger than rabbit. Kinda hard to describe.
  9. BETH

    BETH Well-Known Member

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    never had rabbit either
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