SQUIRREL STEW
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Wild Game
Time 3h
Number Of Ingredients 11
Steps:
- 1. Dredge squirrel pieces in flour, salt, and pepper.
- 2. Brown in butter.
- 3. Add squirrel and all ingredients except the tomatoes to the boiling water.
- 4. Cover and simmer for 1 to 2 hours.
- 5. Add the tomatoes and continue to simmer for another hour.
SLOW COOKED SQUIRREL
This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready.
Provided by Bobbie Jo
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
- Cover and cook on low setting for 8 hours.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 59.1 g, Cholesterol 42.3 mg, Fat 2.2 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 500.3 mg, Sugar 8.5 g
BRUNSWICK STEW FOR A CROWD
This recipe was developed when we bought a 14-quart potjie (cast iron pot with legs) for outdoor cooking. If you don't have a local barbecue joint to buy the barbecue, you can cook a small pork loin or country style pork ribs in your crockpot with a little water, barbecue it in your oven, then shred to use for this recipe. However, we have found it is easier and quicker to just buy it. We use Carolina Treet barbecue sauce to give it some kick. Serve with cornbread or saltines.
Provided by Zewbiedoo
Categories Stew
Time 3h
Yield 12 quarts
Number Of Ingredients 19
Steps:
- Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
- Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
- Let boil 30 minutes or until the chicken is done.
- When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
- Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
- Debone and shred the chicken meat and add to the pot.
- Add enough V-8 juice to get the desired consistency.
- Add garlic and seasonings.
- Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
- Taste before serving and add additional seasoning if necessary.
STEW FOR A CROWD
Need a no-fuss feast to feed a crowd? With lots of meat and vegetables, this big-batch stew is sure to satisfy. -Mike Marratzo, Florence, Alabama
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 120 (1-cup) servings.
Number Of Ingredients 17
Steps:
- Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings. , Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. , Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through. , Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 434mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
BEEF STEW FOR A CROWD
Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.-Jackie Holland, Gillette, Wyoming
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 739mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
SQUIRREL STEW, LIKE GRANDMA MADE.
Make and share this Squirrel Stew, Like Grandma Made. recipe from Food.com.
Provided by Iowahorse
Categories Stew
Time 3h30m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
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TRADITIONAL BRUNSWICK STEW (APPALACHIAN SQUIRREL STEW)
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4.3/5 (23)Total Time 1 hr 10 minsServings 3
- Place whole squirrels in a dutch oven with 2 cups stock. Braise the squirrel meat, covered for about 30 minutes until tender.
- Remove the squirrels and stock to a separate container to cool. Debone the squirrels when they're cool enough to handle, and add the meat into the stock. Reserve it all for adding back into the dutch oven later.
- Add 4 tablespoons of bacon drippings to the empty dutch oven, and fry the onions until browned.
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- Salt the squirrel pieces well and then dust in flour. Heat the olive oil in a large Dutch oven or other heavy, lidded pot over medium-high heat. Brown the squirrels in batches, being sure to not overcrowd the pot. Move the browned pieces to a plate or cutting board while you cook the rest.
- When the squirrels have been nicely browned, remove them all from the pot and add the onion. Saute the onion until it just begins to brown on the edges, about 6 to 8 minutes. Add the garlic and cook another minute. Add the tomato paste, mix well and cook this for 2 to 3 minutes, stirring often.
- Pour in the white wine, vinegar and about 1 quart of water. Add the savory, red pepper flakes and paprika, then the torn-up tomatoes, then the squirrel. Mix well and bring to a simmer. Add salt to taste and cook gently until the squirrel wants to fall off the bone, about 90 minutes. Fish out all the squirrel pieces and pull them off the bone -- this makes the stew a lot easier to eat. Return them to the pot.
- Add the smoked sausage and the greens and cook until the greens are done, about 10 minutes (If you are using collards, they need more than 10 minutes to cook so adjust accordingly). Add salt, black pepper, chile and vinegar to taste and serve with crusty bread.
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