Squirrel Stew for a Crowd

Teresa Malkemus


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.


★★★★★ 1 vote

Makes 15 gallons
Stove Top


  • 70
    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)
  • 1
    pod red pepper, chopped
  • 3/4 c
    black pepper
  • 1 3/4 c
  • 2 1/4 c

How to Make Squirrel Stew for a Crowd


  1. 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)
  2. 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.
  3. Chop salt pork, fry out and add pork drippings to boiling mixture.
  4. Add beans, potatoes, tomatoes, carrots and corn in order. Continue cooking and stirring until vegetables are tender.
  5. Add cabbage and seasonings, and cook 1 hour, until stew is thick and flavors well blended.

Printable Recipe Card

About Squirrel Stew for a Crowd

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

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