Wild Game Recipes: Squirrel “Chowder”
This tasty recipe is for preparing those bushytails you have in the freezer. Fried cornbread is a great addition to the stew.
What You’ll Need:
6 cleaned squirrels
1 roll of frozen sweet corn
2 small cans of peeled tomatoes (chopped)
3-4 potatoes, peeled and diced
1 can of sweet peas
1 can of cut green beans
1 can of sliced mushrooms
1 medium onion, chopped
1 small can of tomato paste
Boil squirrels in salt water until the meat falls off the bone. In a large pot, place corn, potatoes, chopped onion and all canned ingredients. Simmer.
Meanwhile, remove the squirrels from the salt water and pull the meat off the bones and put it in the pot with the simmering ingredients. Add a pinch or two of sage, red pepper, salt, pepper and Creole seasoning. Bring the whole concoction to a boil, reduce heat and let simmer until done.