Slow cooked Limb-rat stew.


First you got to get you some squirrels. When I skin my squirrel unless they are huge I usually just keep the hindquarters and the back up to the bottom of the ribs. I mention this just so you get an idea of how much meat I used.


I started with six Fox squirrels hindquarters/backs. I soaked them overnight in salt water in the fridge to get the blood out. Boiled the squirrels till they are easy to de-bone, usually about 15 minutes. De-bone and chopped the meat into nice size stew bits.


Then prepared the following ingredients:


1 large onion chopped (I like to cut it into wedges and then pass it through the thickest blade of the wife's food processor)

1 large green pepper chopped

1 lbs of carrots sliced thick

4-5 medium potatoes chunked

1 can of stewed whole tomatoes.

2-3 cups of snapped green bean (I used frozen but fresh is always better)

2-3 cups of corn (I used frozen here too but fresh is always better)

1/4 of a medium head of cabbage chopped

1-1/2 Teaspoon of Salt

1-1/2 Teaspoon of Black Pepper

3 cups of water


In a large crock-pot, put the meat, spread out, on the bottom and salt and pepper the meat. Next add the onions and green peppers, then the potatoes and carrots. Then the whole stew tomatoes and most of the sauce they’re in. Next layer on the beans and corn. Finally top it off with the Cabbage. Add the 1-1/2 cup of water pouring through the ingredients. I like to substitute a ½ cup of a good lager for ½ of the water, but make sure its not a bitter lager or darker beer. Turn the crock-pots on low for eight hours. I leave the ingredient layered for that eight hours although it probably doesn’t matter. Depending on how hot the low setting is on your crock pot is and how fine you chop the ingredients you might at the end need to turn the crock pot up to high for about 30-45 minutes to make sure the potatoes and carrots are tender. I usually mix well before turning it up for the last 30-45 minutes. Serve with saltine crackers or a good hard bread.