Well now, let’s talk about cookin’ up some squirrel in that there crockpot. I ain’t no fancy chef, mind you, just a good ol’ cook who knows how to make a tasty meal outta what the good Lord provides. And sometimes, that means squirrel. Don’t go turnin’ up your nose now, it can be mighty good eatin’ if you know what to do with it.
First thing’s first, you gotta get yourself a squirrel. Now, I ain’t gonna tell you how to do that, but let’s just say there’s different ways. Some folks trap ’em, some folks…well, never you mind. Point is, you need a squirrel. And make sure it’s a clean one, you hear? Nobody wants to eat a dirty squirrel.
Once you got your squirrel, you gotta clean it. This ain’t for the faint of heart, I tell ya. Gotta skin it, gut it…it ain’t pretty, but it’s gotta be done. Then, you wanna cut that squirrel up into pieces. Not too big, not too small, just right for the crockpot.
Now, for the good part – the cookin’! This here crockpot squirrel recipe is as simple as it gets. You dump them squirrel pieces right into that crockpot. Then, you add in some taters, you know, potatoes? Chop ’em up into chunks, not too small or they’ll turn to mush. Then, get yourself some carrots, peel ’em and chop ’em up too. And a green pepper, that adds a nice bit of flavor. Chop that up too.
Next, toss in some onions. I like to use the yellow ones, but any kind will do. Chop ’em up, not too fine, you want to be able to taste ’em. Then, you add some water. Not too much, just enough to cover everything. And finally, some cabbage. Chop it up and throw it in. Some folks like to add other stuff too, like celery or turnips, but I keep it simple.
- Squirrel meat, cut into pieces
- Potatoes, chopped
- Carrots, chopped
- Green bell pepper, chopped
- Onions, chopped
- Water
- Cabbage, chopped
Now, you put the lid on that crockpot and set it on low. And then you wait. This ain’t no fast food, mind you. It takes time to make a good squirrel stew. I usually let it cook all day, at least six or eight hours. Sometimes longer, if the squirrel was an old fella. You’ll know it’s done when the meat is fall-off-the-bone tender and the vegetables are soft.
While it’s cookin’, the smell will fill your whole house. It’s a good smell, a hearty smell, a smell that says “home.” And when it’s finally done, oh boy, you’re in for a treat. The squirrel meat will be so tender, it’ll just melt in your mouth. And the vegetables will be cooked just right, not too mushy, not too hard. The whole thing will be swimming in a rich, savory broth.
Now, some folks like to add spices to their squirrel stew. Salt and pepper, of course. But you can also add things like garlic powder, onion powder, paprika, or even a little bit of chili powder if you like it spicy. Me, I keep it simple. Just salt and pepper for me. But you can do whatever you like. It’s your stew, after all.
When it’s ready, just ladle it out into bowls and eat it up. It’s good with some cornbread or biscuits, somethin’ to soak up all that good juice. And it’s even better the next day, after the flavors have had a chance to meld together. Leftovers are the best kind of overs in my book, keeps the belly full longer and that means less work for these old hands.
So, there you have it. My simple crockpot squirrel recipe. It ain’t fancy, but it’s good, honest food. And it’s a good way to use what the good Lord provides. So, next time you find yourself with a squirrel or two, don’t throw ’em away. Cook ’em up in the crockpot. You might just surprise yourself.
And remember, don’t be scared to experiment. Maybe you like more potatoes, maybe you like less carrots. Maybe you want to add some different vegetables altogether. It’s all up to you. That’s the beauty of cooking, ain’t it? You can make it your own.
Now, go on and get cookin’. And don’t forget to say grace before you eat. We got a lot to be thankful for, even if it’s just a simple squirrel stew.
