This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

519.6 calories; 37 g protein; 82.7 g carbohydrates; 105.2 mg cholesterol; 1357.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/24/2008
We made this last weekend and I must say it is the easiest and tastiest squirrel dish we have had in a fortnight. We used the frozen guys we had down stairs in the ice chest that my boy Delmar shot when he was at his pappies last month. I recon we should use fresh critter next time. Ma loves this one very much and we are going to make it for the annual Stokes family reunion. Read More
(92)

Most helpful critical review

Rating: 3 stars
11/11/2010
The squirrel turned out really tender and just fell right off of the bone. The broth was very bland and I didn't care for the flavor. I think celery would be a better fit rather than green peppers. I ended up adding bay leaves parsley and a few other seasonings to the broth. It was a little too watery for us so I made some herb flavored dumplings and turned it into a squirrel pot pie. All in all it wasn't bad and with the changes it is a 5 star make again recipe. Read More
(27)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/24/2008
We made this last weekend and I must say it is the easiest and tastiest squirrel dish we have had in a fortnight. We used the frozen guys we had down stairs in the ice chest that my boy Delmar shot when he was at his pappies last month. I recon we should use fresh critter next time. Ma loves this one very much and we are going to make it for the annual Stokes family reunion. Read More
(92)
Rating: 4 stars
01/24/2008
We made this last weekend and I must say it is the easiest and tastiest squirrel dish we have had in a fortnight. We used the frozen guys we had down stairs in the ice chest that my boy Delmar shot when he was at his pappies last month. I recon we should use fresh critter next time. Ma loves this one very much and we are going to make it for the annual Stokes family reunion. Read More
(92)
Rating: 3 stars
11/11/2010
The squirrel turned out really tender and just fell right off of the bone. The broth was very bland and I didn't care for the flavor. I think celery would be a better fit rather than green peppers. I ended up adding bay leaves parsley and a few other seasonings to the broth. It was a little too watery for us so I made some herb flavored dumplings and turned it into a squirrel pot pie. All in all it wasn't bad and with the changes it is a 5 star make again recipe. Read More
(27)
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Rating: 4 stars
09/01/2010
Overall very good dish. My in-laws are reserved when it comes to squirrel dishes however they loved this one. I would recommend using fresh guys for this which was recommended in an earlier review. I would also lay off of the garlic and add more white pepper. Other than that it was very good. What more could you ask for in a Squirrel dish. Read More
(19)
Rating: 5 stars
02/28/2014
Our Church was having a wild game supper and I had a lot of squirrel in my freezer so I tried this recipe. It was a big hit. Many people who have eaten squirrel all of their lives said that they had never had squirrel so tender before. I may never fry another squirrel from now on and I love fried squirrel. I have made this meal again since the church supper and this time I made it for a book club meeting where I am the only male member. Many of the ladies said "Ewwww squirrel " but after giving it a taste they ate it up. This time I used 4 squirrels instead of 3 and added a pack of beef stew mix that was made for use in slow cookers. I liked it better this way. Read More
(6)
Rating: 4 stars
10/05/2014
The squirrel meat came out great very tender - even the fox squirrel that was in the mix. But I let it slow cook for 10 h on low. Also after reading the reviews I added a bay leaf three or four juniper berries 10 whole pepper corns red pepper flakes dried parsley celery salt and three tsp brown gravy mix to the broth. The broth was very flavorful; I strained what was left and froze it as a base for another stew. Read More
(6)
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Rating: 5 stars
02/20/2018
This was delicious!!! Every year I host a wild game cookout and I used this recipe for squirrel 2 years in a row. I made the exact same recipe but one with pheasant legs and another stew with coyote also and it turned out super delicious!! There were virtually no leftovers at all. This food got destroyed!!! Read More
(2)
Rating: 5 stars
10/03/2018
The first time I made this I subbed beef tenderloin for the squirrel b/c my butcher was out of squirrels. Made it yesterday according to recipe with fresh squirrel. Oh my gosh what a delightful meal. Tender and flavorful would be an understatement. I have two picky eater kids and they asked for seconds. Squirrel more plentiful now that it is Fall. I will stock the freezer and enjoy year round. Much prefer having squirrels on my plate than running around my backyard. Read More
(2)