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Hot & Spicy Squirrel Stew
Sent in by Simon.

~ 4 squirrel, cleaned and quartered
~ salt and pepper
~ 1 medium onion, finely chopped
~ 1 small green bell pepper, finely chopped
~ 1 small red bell pepper, finely chopped
~ 2 red chili peppers, finely chopped
~ 2 jalepeno peppers, finely chopped
~ 1 habanero pepper, finely chopped, optional
~ 1 stalk celery, finely chopped
~ 2 cups crushed tomatoes
~ 1 beer
~ a good squeeze of your favorite bbq sauce
~ squeeze lemon
~ 3 shakes Worcestershire sauce
~ Tabasco sauce to taste
~ hot sauce to taste
~ cooked rice

~ 6 parts paprika
~ 1 part each of: garlic powder, cayenne pepper, white pepper, black pepper, oregano, celery salt, and thyme

Salt and pepper the squirrel pieces liberally. Brown on all sides in a large skillet with oil. Remove and set aside.

Sauté the onion, peppers and celery in the skillet until soft. Add more oil if needed.

Sprinkle the veggies with 2 tbsp of the seasoning and cook another 30 seconds. Splash in half of the beer and stir together.

Transfer the veggie mixture to a large pot. Add the squirrel, tomatoes, bbq sauce, lemon, Worcester sauce, Tabasco, hot sauce, and rest of the beer. Add more beer or water if needed to make the consistency of stew.

Simmer over medium-low heat for 45 – 60 minutes.

Serve over cooked rice.


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