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Squirrel Stew

Jenny.Carolina's picture
  Squirrels 2 , cleaned and disjointed
  Hot water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Onions 2 , diced
  Diced celery 1 Cup (16 tbs)
  Diced carrot 1 Cup (16 tbs)
  Green pepper To Taste, shredded
  Butter/Margarine 2 Tablespoon
  White rice/Brown rice 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon

Place squirrels in cooker with water, salt, and pepper.
Pressure cook at 15 lbs.pressure for 2 5 to 30 minutes.
Meantime, saute the vegetables in the fat until soft and yellowed.
Remove squirrels from cooker.
Add vegetables and rice to broth in the cooker and pressure cook 7 minutes at 15 lbs.pressure.
Cut squirrel meat in small pieces, roll in flour and add to stew.
Bring to boiling point and serve with corn bread.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1997 Calories from Fat 491

% Daily Value*

Total Fat 55 g85%

Saturated Fat 19.2 g96.2%

Trans Fat 0 g

Cholesterol 817.4 mg272.5%

Sodium 3150.6 mg131.3%

Total Carbohydrates 153 g51.1%

Dietary Fiber 14.4 g57.5%

Sugars 20.7 g

Protein 209 g417.8%

Vitamin A 500.4% Vitamin C 55.3%

Calcium 23.7% Iron 263.7%

*Based on a 2000 Calorie diet


Squirrel Stew Recipe