Squirrel Stew For A Crowd Recipes

Steps:

• Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings. , Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. , Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through. , Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves.

Steps:

• 1. Dredge squirrel pieces in flour, salt, and pepper.
• 2. Brown in butter.
• 3. Add squirrel and all ingredients except the tomatoes to the boiling water.
• 4. Cover and simmer for 1 to 2 hours.
• 5. Add the tomatoes and continue to simmer for another hour.

Steps:

• In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
• Cover and cook on low setting for 8 hours.

Steps:

• Roll the squirrel pieces in flour, salt, and pepper.
• Brown in butter.
• Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
• Add the tomatoes and continue to simmer another hour.