I am a hunting guide & at one of our Duck Hunting camps down in Louisiana,the old Grandma of the land owner makes up a old Cajun Squirrel Stew that has been passed down through the family as the welcoming dinner ,it is something l look forward to it every year .
Squirrel especially if they have been feeding & reeking havoc in pecan orchards are a fantastic tasting game animal like a sweeter rabbit/ free range chicken chicken flavor.
Of course she would never reveal the full recipe but what l have picked up off her over the years the following is pretty close . -
Aunty Beths Cajun Squirrel Stew
Ingredients
8 squirrels, cleaned and cut into pieces
4 tablespoons Cajun Seasoning Blend or to taste
4 cups diced yellow onion
2 tablespoon minced garlic
3 cup diced bell pepper
4 cups chopped smoked pork sausage
4 tablespoons of Vegetable oil
2 cups diced celery
4 tablespoons Worcestershire sauce
6 cups button mushrooms
6 tablespoons dark roux, such as Rox's Roux
2 quart chicken stock
salt and freshly ground black pepper
Hot sauce to taste
12 cups cooked long-grain white rice
2 cups dry red wine Instructions
In a large black iron pot with a heavy lid over medium-high heat, add the oil.
Sprinkle the squirrel pieces generously with Cajun seasoning and add to the hot oil in the pot. Cooking in batches, brown the squirrel on all sides and remove to a platter.
Add the vegetables along with the sausage to the pot and sauté until the onions begin to brown, about 8 minutes. Add the garlic and deglaze the pot with the wine and Worcestershire. Cook until the some of the alcohol burns off, about 5 minutes. Add the mushrooms, roux, and chicken stock. Lower the heat to a simmer, cover the pot and let cook for 1 hour.
Uncover and check to see that there is still plenty of liquid (add water, if needed). Cover and cook for another 1 hour until the squirrel is fork tender and the gravy thickens to coat the back of a spoon.
Taste the gravy and adjust seasonings to your taste with salt, pepper, and hot sauce.
I am a hunting guide & at one of our Duck Hunting camps down in Louisiana,the old Grandma of the land owner makes up a old Cajun Squirrel Stew that has been passed down through the family it is something l look forward to it every year .Squirrel especially if they have been feeding & reeking havoc in pecan orchards are a fantastic tasting game animal like a sweeter rabbit/chicken flavor.
Of course she would never reveal the full recipe but what l have picked up off her over the years the following is pretty close . -
Aunty Beths Cajun Squirrel Stew
Ingredients
8 squirrels, cleaned and cut into pieces
4 tablespoons Cajun Seasoning Blend or to taste
4 cups diced yellow onion
2 tablespoon minced garlic
3 cup diced bell pepper
4 cups chopped smoked pork sausage
2 cups diced celery
4 tablespoons Worcestershire sauce
6 cups button mushrooms
6 tablespoons dark roux, such as Rox's Roux
2 quart chicken stock
salt and freshly ground black pepper
Hot sauce to taste
12 cups cooked long-grain white rice
2 cups dry red wine Instructions
In a large black iron pot with a heavy lid over medium-high heat, add the oil.
Sprinkle the squirrel pieces generously with Cajun seasoning and add to the hot oil in the pot. Cooking in batches, brown the squirrel on all sides and remove to a platter.
Add the vegetables along with the sausage to the pot and sauté until the onions begin to brown, about 8 minutes. Add the garlic and deglaze the pot with the wine and Worcestershire. Cook until the some of the alcohol burns off, about 5 minutes. Add the mushrooms, roux, and chicken stock. Lower the heat to a simmer, cover the pot and let cook for 1 hour.
Uncover and check to see that there is still plenty of liquid (add water, if needed). Cover and cook for another 1 hour until the squirrel is fork tender and the gravy thickens to coat the back of a spoon.
Taste the gravy and adjust seasonings to your taste with salt, pepper, and hot sauce.