Squirrel Stew (Burgoo)
Prep Time
30 minutes
Cook time
2 hours
Total time
2 hours 30 minutes
Ingredients
- 2–3 squirrels cleaned and cut into pieces (or substitute with 4 chicken thighs)
- 4 cups water or chicken broth
- 1 onion chopped
- 2 carrots sliced
- 2–3 potatoes peeled and diced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste (optional)
- Fresh parsley chopped (for garnish)
Instructions
- If using squirrels, ensure they are cleaned and cut into manageable pieces.
- For those opting for chicken, simply season the thighs with salt and pepper.
- Place the squirrel pieces (or chicken) in a large pot and cover with water or chicken broth.
- Bring to a boil over medium-high heat, then reduce to a simmer, skimming off any foam that rises to the surface.
- Stir in the chopped onion, carrots, potatoes, celery, garlic, bay leaf, and thyme.
- Cover the pot and let the soup simmer gently for 1½ to 2 hours, or until the meat is tender and falling off the bone.
- Remove the squirrel pieces (or chicken) from the pot.
- If using squirrel, pick the meat off the bones and return it to the soup. If using chicken, shred the meat and add it back to the pot. Discard the bones.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- Substitutions: Chicken thighs or rabbit can be used in place of squirrel for those who prefer more common ingredients.
- Pairing: This soup pairs wonderfully with a slice of crusty bread or cornbread.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Adapted from: Eats History
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Nutrition per serving (4 servings)
Calories 585 • Total Fat 32g • Saturated Fat 9g • Sodium 1040mg • Total Carbohydrates 35g • Dietary Fiber 4g • Added Sugars 0g • Protein 36g
Used chicken thighs, 3 potatoes, and chicken broth for recipe analysis.
Dietitian’s Note
Reduce sodium content by selecting a low-sodium or no-salt-added chicken broth or opting for water. Increase protein content by forgoing the standard broth and using bone broth. Stews are a great opportunity to add in extra vegetables: carrots, celery, or wilt in some spinach at the end of cooking.
