Entree: United States – Arkansas — Southern United States – Arkansas Squirrel Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 3–4 squirrels, approx. 2 lb (900 g) cleaned usable meat, jointed into pieces
- 4 oz (115 g) salt pork or bacon, diced
- 1 large yellow onion, chopped — about 8 oz (225 g)
- 3 medium carrots, sliced — about 8 oz (225 g)
- 2 stalks celery, sliced — about 2 oz (60 g)
- 3 cloves garlic, minced
- 1/3 cup (45 g) all-purpose flour, plus extra for dusting
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (34 g) tomato paste
- 4 cups (960 ml) low-sodium chicken stock (or homemade game stock)
- 1 1/2 lb (680 g) Yukon Gold or red potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 bay leaves
- 1 tbsp fresh thyme leaves (or 1 tsp dried) — about 3 g fresh
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 1 tbsp (15 g) butter (optional, for finishing)
- 2 tbsp (30 ml) vegetable oil (if needed for browning)
- Hot cooked rice or buttermilk cornbread, for serving (optional)

Instructions

Short Description:
A hearty Southern stew made with locally hunted squirrel meat simmered with root vegetables, bacon, and aromatic herbs until tender, producing a rich, country-style main course. Finished with fresh parsley and served with cornbread or rice for a complete meal.

Regional Notes:
This Arkansas version uses locally hunted squirrel and renders a bacon- or salt-pork–based fond for depth, pairing the gamey meat with potatoes and carrots for a complete meal typical of rural Southern kitchens. Compared with other regional squirrel stews, Arkansas versions favor simple root vegetables, bay and thyme, and a slightly thicker gravy rather than a tomato-heavy base.

1. Pat the squirrel pieces dry and lightly season with 1/2 tsp (3 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Dredge the pieces lightly in flour, shaking off excess.
2. In a heavy Dutch oven over medium heat, render the salt pork or cook the bacon until fat is released and pieces are crisp, about 6–8 minutes. Remove and set the crisp pieces aside for garnish.
3. If the pan is dry, add up to 2 tbsp (30 ml) vegetable oil. Working in batches if necessary, brown the floured squirrel pieces on all sides until well colored, 4–6 minutes per batch. Transfer browned meat to a plate.
4. Reduce heat to medium-low. Add the chopped onion, carrots, and celery to the pot and cook in the fat for 6–8 minutes, stirring, until softened and beginning to color. Add the minced garlic and cook 30 seconds more.
5. Stir in the tomato paste and Worcestershire sauce and cook 1–2 minutes to deepen flavors. Sprinkle the remaining 2–3 tbsp (30–45 g) flour into the vegetables and stir to coat; cook 1 minute to remove raw flour taste.
6. Gradually pour in the chicken stock while scraping any browned bits from the bottom of the pot. Return the browned squirrel and any accumulated juices to the pot. Add the potatoes, bay leaves, and thyme. Bring to a gentle simmer.
7. Reduce heat to low, cover partially, and simmer gently until the squirrel is tender and the potatoes are cooked through, about 1 to 1 1/4 hours. Stir occasionally and skim any excess fat from the surface.
8. When meat is tender, remove bay leaves. If the stew needs thickening, raise heat to medium and simmer uncovered 10–15 minutes, or mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water and stir in, simmering 2–3 minutes until thickened.
9. Taste and adjust seasoning with additional kosher salt and black pepper as needed. Stir in butter, if using, for a glossy finish. Sprinkle chopped parsley and reserved crisped bacon or salt pork over the stew.
10. Serve hot with hot cooked rice or slices of buttermilk cornbread for a traditional Arkansas meal.