Braised Squirrel Recipe

Braised Squirrel Recipe


4 squirrels – quartered
1 cup of water
1 cup of red wine
4 tablespoons of butter
3 celery stalks – diced
1 can mushrooms – drained
1 Spanish onion sliced
2 Knorr chicken bouillon cubes
Salt and pepper to taste

2 teaspoons of sage
2 teaspoons of lemon thyme

Braised Squirrel Equipment:

Large sauce pan with cover


In sauce pan put in the water, 1/2 the wine and squirrels. Cook covered over a medium/low heat for 45 minutes checking every 10 minutes or so to make sure its not cooking too fast. If the liquid seems to be reducing just add more water. Turn the squirrel as you check on it during this part.

After 45 minutes, add the remainder of wine, butter, celery and onions. Simmer for 10 minutes uncovered then add the 2 Knorr chicken bouillon cubes, sage and thyme. Reduce liquid by 2/3. Add mushrooms and salt and pepper to taste.

If you want, once you remove the squirrels from the broth you can make a gravy. Just heat the broth to a slow boil. Take 3 tablespoons of cornstarch and mix it into a 1/4 cup of cold water. Whisk to break up any clumps. Slowly whisk in the cornstarch mixture into the broth. Be careful, the broth will begin to thicken. Keep stirring in cornstarch until you get to the thickness you want.