Beazell's Cook Book

Squirrel Stew

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Squirrel Stew




4 squirrels, cut in pieces

Beazell's Cajun Seasoning

1 stick butter, unsalted

1 cup onion, diced

1/2 cup bell peppers, diced

4 cloves garlic, chopped

1 tablespoon Worcestershire sauce

1/2 cup red wine

1 tablespoon flour

1 (4-ounce) can mushrooms

1 tablespoon green onions, chopped

1 tablespoon parsley, chopped



Cut each squirrel into 8 pieces. Season with Beazell's Cajun Seasoning.

Melt butter in Dutch oven and fry squirrels until browned all over and starting to stick to pot. Add onions, bell peppers, and garlic. Cook 5 minutes.

When vegetables are tender, add a small amount of cold water and Worcestershire sauce. Cover the pot and let simmer about 1 hour.

Stir well and add 1/2 cup red wine. Cook until squirrels are tender.

Remove the squirrels from the pot and to the remaining juices, add flour mixed with mushroom liquid from can. Add mushrooms, green onions, and parsley. Cook for 5 minutes and stir until slightly thickened. Pour over squirrels.

Serve over hot Louisiana rice.


Only registered unsers may submit comments, please log in if you want o comment