Squirrel Stew with Paprika and Greens
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8 people
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Calories
736 kcal
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Course
Soup
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Cuisine
Portuguese
Squirrel Stew with Paprika and Greens
Description
Squirrel Stew with Paprika and Greens is a slow-cooked dish that starts by seasoning and flouring squirrel pieces, then browning them in olive oil. The base includes sautéed onions and garlic enriched with tomato paste, white wine, and cider vinegar, providing acidity and depth. Paprika, red pepper flakes, and savory herb add layers of spice and aroma. The inclusion of smoky sausage offers richness and meatiness, balancing the gamey notes of squirrel. The stew simmers gently with whole peeled tomatoes until the meat is tender enough to remove from bones comfortably.
The addition of kale, chard, or other hearty greens near the end contributes texture and nutrients, melding with the sauce’s bright, spicy character. This stew suits diners interested in traditional wild game cooking or rustic one-pot meals.
Once the meat is deboned and returned, the stew is ready to serve, inviting pairing with crusty bread or simple sides. The method ensures the squirrel is tender and easy to eat, making the dish approachable despite the unconventional protein.
Ingredients
- 3 squirrel cut into serving pieces
- salt
- flour for dusting
- 1/3 cup olive oil
- 2 cups onion sliced
- 3 garlic minced, cloves
- 1 heaping tablespoon tomato paste
- 1 cup white wine
- 1/4 cup cider vinegar
- 1 dried savory heaping teaspoon, or oregano
- 1/2 teaspoon red pepper flakes
- 1 paprika heaping tablespoon
- 2 to 3 cups of whole peeled tomatoes, torn into large pieces
- 1 pound smoked sausage such as kielbasa or linguica, sliced into bite-sized pieces
- 1 pound greens kale, chard, collards, wild greens, etc
- black pepper to taste
Instructions
- Salt the squirrel pieces well and then dust in flour. Heat the olive oil in a large Dutch oven or other heavy, lidded pot over medium-high heat. Brown the squirrels in batches, being sure to not overcrowd the pot. Move the browned pieces to a plate or cutting board while you cook the rest.
- When the squirrels have been nicely browned, remove them all from the pot and add the onion. Saute the onion until it just begins to brown on the edges, about 6 to 8 minutes. Add the garlic and cook another minute. Add the tomato paste, mix well and cook this for 2 to 3 minutes, stirring often.
- Pour in the white wine, vinegar and about 1 quart of water. Add the savory, red pepper flakes and paprika, then the torn-up tomatoes, then the squirrel. Mix well and bring to a simmer. Add salt to taste and cook gently until the squirrel wants to fall off the bone, about 90 minutes. Fish out all the squirrel pieces and pull them off the bone -- this makes the stew a lot easier to eat. Return them to the pot.
- Add the smoked sausage and the greens and cook until the greens are done, about 10 minutes (If you are using collards, they need more than 10 minutes to cook so adjust accordingly). Add salt, black pepper, chile and vinegar to taste and serve with crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 9g | 3% |
| Protein | 90g | 180% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 344mg | 115% |
| Sodium | 797mg | 33% |
| Potassium | 1866mg | 40% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3695IU | 74% |
| Vitamin C | 22mg | 24% |
| Calcium | 95mg | 10% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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