For more squirrel recipes, check out the book "Girl Hunter"
Servings: 6-8 servings
4squirrelscleaned and quartered, plus rib cage and loin
1lemoncut in half
1sprig fresh rosemary
2cupsred potatoesskin on, which have been cut into bite-size pieces
2cupsokra that has been cut into bite-size pieces
1cupcornfresh or frozen
1/2cupshelled and minced acornsoptional
1tablespoonWorcestershire 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.