Fallout 76 Squirrel Stew: A Hearty Real-World Recipe

Fallout 76 squirrel stew is a game-inspired, homestyle stew of tender squirrel meat, potatoes, carrots, corn, and savory broth. This practical stovetop version builds flavor by browning the meat first, then simmering it until tender; rabbit is a close substitute, while chicken makes it easier to source.

The recipe is a real-world interpretation of the dish’s game-inspired name, not a claim to reproduce one definitive in-game formula. Squirrel can be difficult to find, so the ingredient list includes a straightforward swap. Use legally sourced, properly handled meat, and allow extra simmering time if the pieces are still firm.

Ingredients

2 dressed squirrels, cut into serving pieces, about 1–1¼ lb (450–570 g) meat; or 1 lb (450 g) rabbit pieces or boneless chicken thighs
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) chopped
2 medium carrots, about 1 cup (130 g), peeled and cut into ½-inch (1.25 cm) pieces
2 celery ribs, about ¾ cup (75 g), chopped
2 tbsp (16 g) all-purpose flour
4 cups (950 ml) low-sodium chicken stock or broth
1 medium russet potato, about 10 oz (280 g), peeled if desired and cut into ¾-inch (2 cm) cubes
1 cup (165 g) corn kernels, fresh or frozen
1 small bay leaf
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) apple cider vinegar, plus more to finish if needed
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the meat and vegetables. Pat the squirrel pieces very dry with paper towels. Trim away any visible debris or damaged tissue, and check for small bone fragments. Season the meat with 1 teaspoon (6 g) of the salt and the pepper. Chop the onion, carrots, and celery, and cut the potato into evenly sized cubes so it cooks at a similar rate. If using frozen corn, there is no need to thaw it.
Brown the meat. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven or soup pot over medium-high heat. Working in batches so the pieces are not crowded, brown the squirrel for about 5 minutes per batch, turning once or twice. Transfer the pieces to a plate. Browning adds savory flavor; it does not cook the meat through, so do not taste it at this stage. If using boneless chicken thighs, brown them in the same way and keep the simmering step and temperature check.
Soften the aromatics and make the base. Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook for 5 minutes, stirring and scraping up browned bits. Sprinkle in the flour and stir continuously for 1 minute to coat the vegetables and cook off its raw taste. Gradually pour in about 1 cup (240 ml) of the stock, stirring until the flour dissolves into a smooth, lightly thickened mixture.
Simmer the meat until tender. Return the browned meat and any plate juices to the pot. Add the remaining stock, bay leaf, thyme, Worcestershire sauce, and the remaining ½ teaspoon (3 g) salt. Bring the liquid just to a gentle boil, then lower the heat, cover, and simmer gently for 58 minutes. Keep the liquid at a quiet bubble rather than a hard boil, which can make lean game meat tough. Check occasionally that the pieces remain mostly submerged; add a splash of water if necessary.
Add the potato and corn. Stir in the potato and corn, cover the pot again, and simmer for 20 minutes, or until the potato is fork-tender. Check the thickest squirrel pieces with an instant-read thermometer, avoiding the bone. USDA FSIS’s safe minimum for game meat is 160°F (71°C); verify that temperature before serving. If the meat has reached the temperature but is not yet tender, continue simmering gently and check again after 10 minutes. Toughness can vary with the animal and the size of the pieces. Chicken should also reach 165°F (74°C).
Finish and serve. Remove the bay leaf. Stir in the cider vinegar, then taste the broth and adjust with more salt, pepper, or a small splash of vinegar. Let the stew rest off the heat for 5 minutes, then scatter parsley over the top. The broth should be spoonable and lightly thickened, with tender vegetables and meat that can be pulled from the bone easily.

Tips

Source and handle game carefully. Use squirrel from a legal, reliable source and follow local hunting and handling guidance. Keep raw meat separate from ready-to-eat foods, wash hands and tools after contact, and refrigerate it promptly. Do not use an animal found dead or one that appeared sick.
Brown in batches. Crowding traps steam and prevents good browning. If the pot is small, cook the meat in three batches rather than squeezing it all in at once; add a little more oil only if the pot becomes dry.
Use the right substitute. Rabbit gives a similarly lean, game-like result and may need a comparable gentle simmer. Chicken thighs are milder and often become tender sooner, so begin checking them after about 35 minutes of simmering and confirm 165°F (74°C) with a thermometer.
Keep the simmer gentle. A rolling boil can break up the vegetables and leave lean meat stringy. If the stew thickens more than you like, loosen it with warm broth or water; if it is thin, simmer uncovered for a few minutes after the meat is safely cooked.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each portion gets a mix of meat, vegetables, and broth. Crusty bread, cornbread, or a simple biscuit is useful for catching the savory liquid. For a more filling meal, spoon the stew over buttered egg noodles or plain rice; keep the side simply seasoned so it does not compete with the broth.

A crisp green salad or lightly dressed cabbage slaw adds freshness alongside the soft, rich stew. If serving guests who are unfamiliar with squirrel, provide a small serving first and explain that the meat is bony and best eaten carefully. Set out extra black pepper and cider vinegar so everyone can adjust the seasoning in their own bowl.

Variations

Rabbit stew: Replace the squirrel with about 1 lb (450 g) of rabbit pieces. Rabbit has a similar lean texture, though piece size and tenderness vary. Check it with a thermometer and allow more simmering time if needed before judging tenderness.

Chicken and corn version: Use 1 lb (450 g) boneless, skinless chicken thighs for an accessible, mild stew. Cut especially large thighs in half. Because chicken may cook more quickly than squirrel, check for 165°F (74°C) and tenderness before the listed simmer time ends; add the potato and corn when the chicken is close to done.

More vegetables: Add ½ cup (75 g) diced turnip or parsnip with the potato for an earthier, sweeter bowl. A handful of chopped kale can go in during the final 5 minutes. Avoid adding too many vegetables at once, since they absorb broth and can make the stew crowded.

Thicker, more rustic broth: Mash a few cooked potato cubes against the side of the pot and stir them back in. For a thinner broth, add warm stock a little at a time. Smoked paprika, up to ½ teaspoon (1 g), adds a gentle smoky note, but it is optional and changes the flavor away from the simple herb-and-broth profile.

Storage and Reheating

Cool leftovers in shallow containers and refrigerate them within 2 hours of cooking. Store the stew covered in the refrigerator for 3–4 days. The potatoes may soften and the broth may thicken as it sits; stir in a little water or stock when reheating. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality, leaving a little room for expansion. Thaw frozen stew in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish, stirring occasionally so it warms evenly. Add liquid if needed, and heat leftovers to 165°F (74°C), checked with a food thermometer. Bring the stew to a steady simmer once hot, but avoid prolonged boiling, which can break down the vegetables and dry out lean meat.

Frequently Asked Questions

What does squirrel taste like?

Squirrel is lean, mild, and often described as a little like rabbit or dark chicken, though flavor varies with the animal and its diet. It is usually served in pieces and may contain small bones, so eat carefully. The long, gentle simmer in this stew helps soften the meat without relying on strong seasoning to cover it.

Can I make this without squirrel?

Yes. Rabbit is the closest practical substitute in texture, while chicken thighs are easier to find and have a milder flavor. Use the same amount by weight and follow the appropriate safe temperature: 160°F (71°C) for rabbit and 165°F (74°C) for chicken. Chicken can become tender sooner, so start checking it early.

How do I know when squirrel is tender?

Use both a thermometer and a texture check. The thickest portion must reach 160°F (71°C), measured without touching bone, and the meat should pull away from the bone with little effort. If it meets the temperature but still feels chewy, keep simmering it gently in 10-minute increments; safe temperature and tenderness are related but not identical.

Can I make the stew ahead?

Yes. Cook it fully, cool it promptly in shallow containers, and refrigerate it within 2 hours. It keeps for 3–4 days refrigerated, and the flavor remains pleasant after a day as the broth settles. Reheat the whole portion or individual servings to 165°F (74°C), adding a splash of stock if the potatoes have thickened the liquid.

Can I make this in a slow cooker?

You can, but browning the meat and cooking the onion, carrots, and celery first will give the broth a deeper flavor. Transfer them to the slow cooker with the broth and seasonings, then cook until the meat is tender and reaches its safe minimum temperature. Add the potato and corn later in the cooking period so they do not turn overly soft. Slow-cooker timing varies by appliance, so use tenderness and a thermometer rather than relying on the clock alone.

Why is my stew broth thin?

The flour gives the broth a light body, not a thick gravy. For a thicker result, simmer the finished stew uncovered for a few minutes or mash some potato into the broth. If it becomes too thick, stir in warm stock a few tablespoons at a time until it is easy to spoon.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).