Friday Feast: Old-Fashioned Squirrel Stew

With tomorrow being National Squirrel Appreciation Day, we thought you'd appreciate a recipe for a good ole’ fashioned squirrel stew. Craving a meal that is sweet, savory and rich? If the answer is yes, you’ll love this!

I bet you’re thinking, “Is this holiday even real?” Sure is! It was started back in the early 2000’s with the hope that others would learn more about these fascinating creatures with a celebrated holiday.

For instance, did you know squirrels are a great source of Niacin, Vitamin B6, Phosphorus, Selenium, Vitamin B12 and Iron? These nutrients will leave you full of energy, in good cognitive health, and with an outstanding immune system! Squirrels are natural hoarders, especially when it comes to their food supply. It's because of this that squirrel meat is typically tender and rich with nutty, sweet, buttery and gamey flavors. So without further adieu, this week we share squirrel stew!

Ingredients:
1 squirrel, cut up
1/4 cup flour
3 tablespoons butter or oil, for frying
3 bacon strips, fried and crumbled
7 cups chicken broth
1/2 teaspoon coriander
1/2 teaspoon homemade garlic powder
1/2 teaspoon homemade onion powder
1/2 teaspoon homemade poultry seasoning
1/4 teaspoon cayenne pepper, or to taste
3 potatoes, chopped
1 onion, chopped
2 cans crushed tomatoes with juice

Editors Note: I enjoy adding kidney beans and various vegetables to my stew - worth a try with this recipe!

Directions:
1. In a Dutch oven, heat the butter on medium. 
2. Sprinkle salt and pepper on squirrel, then roll in flour. 
3. Fry in butter until brown on all sides.
4. Add all ingredients except tomatoes and let simmer for 1 to 2 hours. 
5. Add the tomatoes and juice to the pot, then let simmer for another hour.

We hope you enjoy this unique and delicious recipe. Share photos of your squirrel stew at @NRABlog or in the comments below. Happy cooking!

Recipe and photo courtesy of the Outdoor Channel.