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Flatwoods Squirrel Stew
Submitted by B. J. Wilson.


~ 10 young squirrels, washed and quartered
~ 5 – 7 lb’s chicken leg quarters
~ 1 lb bacon
~ 3 cups chicken broth
~ 2 cups beef broth
~ 2 cups apple juice
~ 2 tbsp minced garlic
~ 2 tbsp tomato bouillon
~ 1 1/2 tsp coarse ground black pepper
~ 1/2 tsp cayenne pepper, optional
~ 1 – 10 oz can tomato puree
~ 1 can mushrooms, ends and pieces
~ 12 small red potatoes, quartered
~ 2 bell peppers, chopped
~ 1 cup chopped celery
~ 2 cups chopped onion, 1 Vidalia, 1 red
~ 1 medium size head cabbage, finely chopped, optional
~ 3 cans diced tomatoes
~ 3 cans whole corn, drained
~ 1 small bag frozen sliced carrots
~ 1 bag frozen butter beans
~ 1 bag frozen purple hull peas
~ 2 – 4 tsp salt
~ 1/4 cup Worcestershire sauce
~ Tony Chachere’s Creole seasoning to taste
~ dash of thyme
~ 1/4 cup burgundy wine
~ 1 small bag frozen okra
~ water as needed


In a large Dutch oven, cook the bacon until done. Remove and drain. Drain half of the grease from the pan.

Add the squirrel, chicken, chicken broth, beef broth, apple juice, garlic, bouillon, black pepper, cayenne pepper and water if needed.

Bring to a boil. Reduce heat, cover and simmer until meat is very tender. Add water if needed.

Remove the squirrel and chicken and allow to cool. Once cool, remove the bones and return the meat back to the pot.

Dice the cooked bacon. Add the bacon and the rest of the ingredients except the okra.

Bring to a boil, reduce heat and simmer 2 – 3 hours. Stir occasionally from the bottom to keep from sticking. Add water if needed.

Add the okra and simmer for 30 minutes. Adjust the seasoning if needed.

If the stew is too thin you can thicken it by stirring in a 1/2 cup of flour mixed with water and simmering another 15 – 20 minutes.

Serve and enjoy.

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