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“Squirrel Brunswick Stew with Acorns”

For more squirrel recipes, check out the book "Girl Hunter"
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 6 -8 servings


  • 4 squirrels cleaned and quartered, plus rib cage and loin
  • 1 lemon cut in half
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 teaspoon cayenne
  • Sea salt
  • 3 strips bacon diced
  • 1 medium-size onion chopped
  • 6 garlic cloves
  • 1 cup beer
  • 3 cups crushed tomatoes
  • 2 cups red potatoes skin on, which have been cut into bite-size pieces
  • 2 cups okra that has been cut into bite-size pieces
  • 1 cup canned chickpeas
  • 1 cup corn fresh or frozen
  • 1/2 cup shelled and minced acorns optional
  • 1 tablespoon Worcestershire sauce Salt and pepper


  • Place the squirrel parts in a pot and cover with water. Add the lemon halves, rosemary, bay leaf, cayenne, and about a tablespoon of sea salt and bring to a boil, then lower the heat to a simmer. Cook until the meat is tender, about 1 hour, skimming the foam from the surface as it forms. Once the meat is tender, turn off the heat and let the liquid cool.
  • In a separate pot, render the bacon. Add the onion and garlic and cook until softened. Deglaze the pot with the beer, scraping up the brown bits at the bottom of the pot with a spatula. Add the tomatoes, potatoes, okra, chickpeas, corn, and acorns and stir.
  • Add 2 cups of the squirrel cooking liquid and stir in. Add the squirrel and Worcestershire sauce and simmer for 1 hour. Season with salt and pepper to taste. With this stew, as with most, it is best to let it sit for several hours before serving.


Also try: rabbit, dove, turkey, upland game birds