Cajun Spiced Squirrel Stew for Two

Heat Up A Cold Fall Evening
With This Cajun Squirrel Stew

By Cara Hunt

squirrel stew

Cajun squirrel stew is a great finish to a cold fall
day of hunting.

Heading out squirrel hunting? You’re hoping to shoot a mess of tender, juicy bushytails, and when you do you’re in for a tasty treat.

Chef Georgia Pelligrini once shared why she loves the flavor of squirrel meat:
“and after having feasted on a grove of pecans or acorns, their meat is nutty and sweet, buttery and tender.”


Here’s a spicy recipe to warm you up on a late fall evening. Add as much Cajun spice as you prefer. You’ll soon want to be back out in the woods harvesting more squirrels.

Squirrel Stew Ingredients:

  • 4 squirrels cut into serving pieces or chopped
  • 4 quarts of vegetable stock or homemade squirrel stock
  • Commercial Cajun spice mix with cayenne pepper
  • 1 small bag of baby carrots
  • 6 medium red potatoes, cut into small cubes
  • 4 stalks of celery, chopped
  • 1 bay leaf
  • 4 cups of water
  • salt
  • pepper

Cooking Directions:

Bay leaves

Bay leaves (Photo credit: Wikipedia)

Mix water and stock together, add salt, pepper and Cajun seasoning to taste. Pour the stock liquid into a medium stock pot on the stove and turn on medium high. Bring to a soft boil.

Cube your potatoes. If you like potato skins, you can scrub the potatoes clean and leave the skins on when you cube them, or you can peel the potatoes and add the skins to the recipe separately. Alternatively, peel the potatoes and discard the skins before cubing.

Scrub your celery stalks, making certain to remove all dirt, debris and leaves. Chop or slice the four stalks of celery into small or large slices, depending on your taste preference.

Add the celery, potatoes and baby carrots to the stock and let boil 20 minutes.

Cut up the cooked meat of 4 squirrels into quarters or smaller pieces as desired. Be sure to carefully remove all bones and tendons from the meat as you remove it from the bones.

After 20 minutes, place the cut up squirrel meat into the stock pot. Reduce heat to medium, cover the stock pot and allow to slow boil for 1 to 1.5 hours, depending on the age and freshness of your meat. The younger and fresher the squirrel, the more quickly it will cook.

Continue cooking for 30 minutes. Add bay leaf. Once finished, remove the bay leaf. Serve warm with rolls.


Replace the potatoes in this recipe with your favorite chopped apples. Enjoy!

What’s Your Favorite Squirrel Recipe?

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