Squirrel Stew Recipe for the Slow Cooker, Made Easy

Squirrel stew is a hearty game-meat stew with tender squirrel, potatoes, carrots, and savory herbs in a thick broth. This slow-cooker version starts by browning the meat for deeper flavor, then lets it cook gently until it is tender enough to pull from the bones.

Ingredients

2½ lb (1.1 kg) dressed squirrel, cut into serving pieces, preferably thawed if frozen
⅓ cup (40 g) all-purpose flour, for dredging
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) 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) sliced into ½-inch pieces
2 celery ribs, about ¾ cup (75 g) sliced
1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1-inch chunks
3 garlic cloves, about 1 tbsp (9 g) minced
4 cups (950 ml) low-sodium chicken broth
1 tbsp (15 ml) Worcestershire sauce
1 tsp (2 g) dried thyme
1 bay leaf
1 cup (135 g) frozen peas
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) cold water
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the meat and vegetables. If the squirrel is frozen, thaw it in the refrigerator before cooking; do not put frozen meat straight into the slow cooker. Pat the pieces dry, look carefully for any remaining hair or shot fragments, and trim away damaged tissue. Keep raw meat and its juices separate from the vegetables and clean the work surface and utensils after handling it. Chop the onion, carrots, celery, potatoes, and garlic before you start browning.
Season and brown the squirrel. Mix the flour with 1 teaspoon of the salt and the black pepper in a shallow dish. Pat the squirrel dry again if needed, then lightly coat each piece in the flour mixture and shake off the excess. Heat the oil in a large skillet over medium-high heat. Brown the pieces in batches for about 2–3 minutes per side, adding a little more oil only if the pan becomes dry. The aim is a golden surface, not to cook the meat through. Transfer the browned pieces to a 5- to 6-quart slow cooker.
Build the stew. Add the onion, carrots, celery, potatoes, and garlic to the slow cooker, arranging the vegetables around and over the meat. Pour in the broth and Worcestershire sauce, then add the thyme, bay leaf, and remaining ½ teaspoon salt. Stir gently around the meat so the vegetables are coated, but do not worry if the squirrel is not completely submerged. Cover with the lid.
Slow-cook until tender. Cook on LOW for 7 hours 40 minutes. Keep the lid closed as much as possible; lifting it releases heat and can extend the cooking time. At this point, check a thick piece of meat with a food thermometer, inserting the probe into the meat without touching bone. USDA FSIS guidance for wild game such as squirrel is to cook it to at least 160°F (71°C). The meat should also be tender and beginning to loosen from the bones. If it has not reached the temperature or is still firm, continue cooking and check again after 20 minutes.
Add the peas and finish cooking. Stir in the frozen peas, cover, and cook on HIGH for 20 minutes. Remove the bay leaf. Lift the squirrel pieces onto a plate with tongs; when cool enough to handle, pull the meat from the bones, discard the bones, and return the meat to the stew. Take care to check for small bones as you shred it.
Thicken and adjust. Stir the cornstarch and cold water together in a small cup until smooth. Stir the slurry into the stew, cover, and cook on HIGH for about 10 minutes, until the broth looks lightly thickened. Taste and add more salt or pepper if needed. If you prefer a thinner broth, add a splash of hot broth or water. Serve hot with parsley.

Tips

Use thawed meat and a fully heated cooker. Thaw squirrel in the refrigerator, not on the counter, and start with a slow cooker that is in good working order. Cutting the meat into manageable pieces and browning it before it goes into the cooker helps it cook evenly and gives the stew a fuller flavor.
Expect variation in tenderness. Squirrel size, age, and the size of the pieces all affect how long the meat takes to soften. Check the temperature and texture near the end of the stated cooking time; if it is safe but still chewy, give it additional time in short increments rather than serving it tough.
Keep the broth from turning pasty. Do not add extra flour directly to the cooker at the end. Cornstarch mixed with cold water makes a smooth slurry; add it gradually, since the stew thickens further as it stands. For a more rustic, less thick broth, leave out the slurry altogether.
Adapt the meat thoughtfully. If squirrel is unavailable, bone-in rabbit can work, but its texture and cooking time may differ; check rabbit with a thermometer for 160°F (71°C). Bone-in chicken thighs are another practical substitute, though their flavor is milder. Cook poultry to 165°F (74°C) and check the thickest part.

Serving Suggestions

Serve the stew in warm bowls with crusty bread, biscuits, or cornbread for catching the broth. A simple green salad or steamed green beans make a fresh contrast to the soft potatoes and rich, savory meat. If you want a more filling meal, offer buttered egg noodles on the side, but keep them separate until serving so they do not soak up all the stew during storage.

Finish each bowl with parsley and plenty of freshly ground black pepper. A small dish of pickles or a spoonful of tangy slaw can balance the stew’s mild, earthy flavor. Because squirrel is bone-in before shredding, remind diners to take care with any small bones that may have escaped the careful deboning step.

Variations

For a deeper, more savory broth, add 1 tablespoon (15 ml) of tomato paste with the garlic and use beef broth in place of chicken broth. The result will be darker and more robust. To make the stew a little brighter, stir in 1 teaspoon (5 ml) of cider vinegar at the end, taste, and add only as much as you like.

You can swap the potatoes for 2 cups (300 g) of peeled, cubed turnip or rutabaga, or use half potatoes and half root vegetables. Add sturdy root vegetables at the beginning with the carrots; they need the full cooking time. For a more herb-forward version, use 1 teaspoon (1 g) dried rosemary in place of half the thyme, or stir in 1 tablespoon (4 g) chopped fresh thyme just before serving.

For a thicker, almost gravy-like stew, mash a few cooked potato pieces against the side of the cooker before adding the cornstarch slurry. For a thinner soup-style bowl, skip the slurry and add up to 1 cup (240 ml) extra broth. Regional and household versions of game stew vary, so adjust the herbs and vegetables to suit what you have without changing the food-safety temperature.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator. Store it without bread or noodles, which soften as they sit. If there is a large amount, divide it into smaller containers so it cools promptly rather than leaving the whole slow-cooker insert on the counter.

For longer storage, freeze cooled portions in freezer-safe containers for about 2–3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator, or reheat from frozen gently in a covered saucepan with a splash of broth, stirring occasionally as it loosens.

Reheat only the portion you plan to eat, on the stovetop or in the microwave, until the center reaches 165°F (74°C); check with a food thermometer. Stir during microwave reheating so the temperature is even, and bring stovetop portions to a steady simmer while stirring. Do not use the slow cooker to reheat chilled leftovers, since it warms food too slowly for this purpose.

Frequently Asked Questions

Does squirrel stew taste gamey? Squirrel has a mild, savory flavor that can vary with the animal and how it was handled. Browning the meat, using aromatic vegetables, and simmering it with thyme and broth give the stew a familiar, rounded flavor. If the meat has an unusually strong or off smell, do not use it.

Can I put raw squirrel directly in the slow cooker? Yes, provided it has been properly thawed and handled, but browning first adds flavor and improves the stew’s color. Do not use frozen pieces in the slow cooker. Follow the recipe’s thermometer check rather than assuming that a long cooking time alone proves the meat is safe.

Can I cook this stew on HIGH instead of LOW? LOW is the better choice for tender game meat and gives the vegetables time to soften without rushing. Slow cookers vary, so a high setting may finish sooner but can make lean squirrel less tender. If changing the setting, monitor the temperature and tenderness closely and do not serve before the meat reaches 160°F (71°C).

Do I need to remove the squirrel bones before cooking? No. Cooking the pieces bone-in helps keep them intact during the long cook, and the meat is easier to remove once tender. Debone the cooked pieces before serving, work carefully, and check the shredded meat for small bones. Avoid blending the stew, which can break bones into hard-to-see fragments.

Can I make the stew ahead? Yes. Cook it fully, cool it promptly in shallow containers, and refrigerate it within 2 hours. Reheat the portion you need to 165°F (74°C). The potatoes may soften a little after chilling, and the broth may thicken; loosen it with a small splash of broth or water as it reheats.

What if my squirrel is tough after the recommended time? Keep cooking it covered on LOW and check again after 20–30 minutes. Older or larger animals and thicker pieces may need longer to become tender. Confirm the meat has reached 160°F (71°C), then continue until it pulls easily from the bone; temperature establishes safety, while tenderness tells you the texture is ready.

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

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