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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Stewed Squirrel Recipe

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This recipe for Stewed Squirrel is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lbs squirrel meat (clean and cut into serving pieces)
water
1 tbsp instant chicken bouillon
3 medium size potatoes (peeled and quartered)
4 to 5 carrots (scrapped and sliced)
3 to 4 stalks celery (sliced)
1 medium onion (chopped)
1/2 tsp pepper
1 can (10 to 11 oz) cream of mushroom soup
1 1/2 tbsp cornstarch
Directions:
Directions:
Wash squirrel pieces and place in a large pot. Cover with cold water; add bouillon and bring to a boil. Lower heat and simmer, covered for one hour. Remove any foam that forms. Add vegetables and pepper and continue to simmer until vegetables are done (about 30 minutes). If liquid is less than two cups at any point, add water to reach two cup level. Combine soup and cornstarch and stir into pot. Stir to mix while mixture thickens. Simmer until hot. Serve with hot biscuits.

 

 

 

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