Squirrel Stew for a Crowd

Teresa Malkemus Recipe

By Teresa Malkemus Cake_Nonny

Granny used to say this stew was a perfect way to feed a lot of people without a lot of fuss. A one-dish meal that will serve a whole neighborhood.

Recipe Rating:
 1 Rating
Makes 15 gallons
Cooking Method:
Stove Top


squirrels, cut up
2 large
stewing chickens, cut up
6 gal
2 1/2 lb
salt pork
2 1/2 gal
lima beans
3 1/2 gal
cubed peeled potatoes
4 gal
chopped peeled tomatoes
1 gal
cubed peel carrots
2 1/2 gal
freshly cut corn
1 gal
shredded cabbage (optional)
pod red pepper, chopped
3/4 c
black pepper
1 3/4 c
2 1/4 c
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Directions Step-By-Step

Clean, dress and cut up squirrels and chickens. (If your hunter are not ardent squirrel hunters you can increase the number of chickens used. If using all chickens you will need 24)
Bring 4 gallons of water to boil in 30 gallon kettle. Add squirrel and chicken pieces. Cook stirring often, until meat fall off the bone. Remove bones and add remaining water.
Chop salt pork, fry out and add pork drippings to boiling mixture.
Add beans, potatoes, tomatoes, carrots and corn in order. Continue cooking and stirring until vegetables are tender.
Add cabbage and seasonings, and cook 1 hour, until stew is thick and flavors well blended.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Wild Game
Regional Style: American