Entree: United States – Appalachia – Squirrel Mulligan (Hearty Appalachian stew of braised squirrel with root vegetables and savory broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 3–4 medium squirrels, approx. 1.5 lb (680 g) total, jointed into pieces
- 6 oz (170 g) bacon or salt pork, diced
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 2 stalks celery, about 4 oz (115 g), chopped
- 3 medium carrots, about 9 oz (255 g), peeled and sliced
- 3 medium potatoes, about 1 lb (454 g), peeled and cut into 1-inch (2.5 cm) chunks
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 3 tbsp (45 g) all-purpose flour
- 4 cups (960 ml) chicken stock or water
- 1 cup (240 ml) canned crushed tomatoes or 2 medium tomatoes chopped
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (6 g) Worcestershire sauce
- 1 tsp (6 g) salt, more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) apple cider vinegar or cider (optional, brightens flavor)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the squirrel pieces dry and season lightly with salt and pepper. In a large Dutch oven, cook the diced bacon or salt pork over medium heat until fat renders and pieces are crisp, about 6–8 minutes; remove crisp bits and reserve.
2. Add the vegetable oil to the bacon fat if needed. Dredge the squirrel pieces lightly in flour and brown them in batches over medium-high heat, 3–4 minutes per side, transferring browned pieces to a plate.
3. Reduce heat to medium. Add the chopped onion, celery, and carrots to the pot and sauté in the remaining fat until softened, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds more.
4. Sprinkle the remaining flour over the vegetables and cook, stirring, 1–2 minutes to remove raw flour taste. Gradually stir in the chicken stock, scraping browned bits from the bottom of the pot.
5. Return the browned squirrel and reserved bacon to the pot. Add potatoes, crushed tomatoes, bay leaves, thyme, Worcestershire sauce, and vinegar if using. Bring to a gentle simmer.
6. Cover and braise over low heat (or in a 325°F/160°C oven) until squirrel is tender and vegetables are cooked through, about 1 to 1 1/2 hours. Stir occasionally and add a bit more water or stock if the stew becomes too thick.
7. Adjust seasoning with salt and pepper. Remove bay leaves, sprinkle with chopped parsley, and serve hot with coarse bread or cornbread.