Old Fashioned Squirrel Stew Recipes

SQUIRREL AND DUMPLINGS

Steps:

• 1. Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
• 2. Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours).
• 3. Remove meat from broth and pick out bones.
• 4. Strain broth and mash vegetables through strainer into broth.
• 5. Add water to make 5 cups.
• 6. Return to heat and boil.
• 7. Stir 1/2 cup cold water into 6 Tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about 1 minute).
• 8. Season to taste.
• 9. Directions for Dumplings: Mix flour, baking powder and salt in a bowl.
• 10. Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.
• 11. Drop dumpling batter into steaming kettle in 12 or more mounds.
• 12. Cover and cook for 20 minutes. Enjoy!
• 13. OPTIONAL: Serve on platter with gravy seperate.

SQUIRREL STEW, LIKE GRANDMA MADE.

Steps:

• Roll the squirrel pieces in flour, salt, and pepper.
• Brown in butter.
• Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
• Add the tomatoes and continue to simmer another hour.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

OLD-FASHIONED SQUIRREL STEW RECIPE

Steps:

• Place the squirrels in a stew pot, add water and bring to a boil. Reduce heat and simmer until the meat pulls easily from the bone, about 1 1/2 to 2 hours. Skim the surface of the water occasionally. Separate meat from bones, and return the meat to the broth. Add the remaining ingredients, except corn, and cook for one hour. Add corn, and cook 10 minutes more. This recipe yields ?? servings.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.