Squirrel Soup

Squirrel Soup

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Stephanie Corbitt


This is a family recipe. Please feel free to substitute with grocery store meat!


☆☆☆☆☆ 0 votes

Big family
15 Min
30 Min
Stove Top


  • 3-4
    good sized squirrels
  • 1 gal
    cold water
  • 1 Tbsp
  • 4-6 large
    irish potatoes
  • 1/2 c
  • 1/2 c
    lima beans
  • 1/2 c
    any other summer veggie
  • 1/2 stick
    butter rubbed in flour
  • 1/2 c
  • 1 bunch
    chopped parsley leaves
  • 2 slice

How to Make Squirrel Soup


  1. Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
  2. Cover the pot, and simmer gently, do not boil.
  3. Add Irish potatoes, corn lima beans and other veggies.
  4. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel’s troublesome little bones.
  5. Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
  6. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.

Printable Recipe Card

About Squirrel Soup

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Heirloom

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