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CAJUN BEER BRAISED SQUIRREL AND ANDOUILLE STEW

Updated: Apr 9

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If I had to pick one of my favorite small game recipes that I crave after squirrel hunting in the woods all morning, it's this Cajun Beer Braised Squirrel Andouille Stew. This is a hearty squirrel stew with a base consisting of chicken stock, amber beer and herbs in which squirrel meat is simmered until it's fork tender and then thickened with flour and butter.


This is a simple family-friendly recipe that's full of flavor and is a real crowd-pleaser, so it's perfect for parties and social gatherings. If you were lucky enough to have a plentiful squirrel season, this recipe can be doubled in quantity if need be and frozen for up to 3 months if stored properly. If you're not a fan of cooking with beer or can't get your hands on any, you can leave it out and replace it with more chicken stock. You also have the option of using the chicken stock mixed with a little dry white wine.



Cajun Squirrel Stew Recipe
Photo by Larry White



Cooking Tips and Serving Suggestions:


What Squirrels to Use?

This recipe works great with gray squirrels and fox squirrels. True red squirrels are a bit too piney-tasting for this recipe.


What to Serve with this Squirrel Stew?

This stew is great served with steamed white rice, roasted potatoes, mashed potatoes and hot homemade biscuits. For garnishing, I like to top it off with sliced green onions, fresh parsley, crispy fried onions or parmesan cheese.


Cooking Times:

The cooking time can vary depending on the age of the squirrels. Older squirrels can often take longer to reach the fork tenderness stage than younger squirrels. 


Camp Cooking:

If you're into camp cooking, this recipe is easy to throw together and cook over an open fire inside of a cast iron Dutch oven. Tightly covered with a lid, you can sit the pot beside of a fire to keep it warm until needed.


Spicing up your Cajun Stew:

If you like your stews a little on the spicy side, you can season it to taste after the cooking process with a little vinegar-based hot sauce, cayenne pepper or an all-purpose Cajun seasoning. If you choose to use a Cajun seasoning blend, just be aware of the salt content and season to taste.









Cajun Squirrel Recipes



Looking for other wild game recipes? These are a few of my favorites:


Lastly, if you made this easy Cajun Squirrel Stew Recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.

 

CAJUN BEER BRAISED SQUIRREL AND ANDOUILLE STEW


Serves: 2 to 4 People

Prep Time: 30 Minutes

Cook Time: 1 to 2 hours


INGREDIENTS

  • 4 whole squirrels, skinned and cut into individual pieces (legs, shoulders, back pieces)

  • 1 cup of all-purpose flour (for dredging the squirrel)

  • 1 tablespoon all-purpose Cajun Seasoning or Creole Seasoning (Tony Chachere's, Slap Ya Mama, Cajun Two Step)

  • 3 tablespoons olive oil or rendered bacon fat 

  • 2 cups button or cremini mushrooms, sliced

  • 8 ounces andouille sausage, diced

  • 1 large onion, diced

  • 1 celery stalk, diced

  • 1 large green bell pepper, diced (red bell pepper work as well)

  • 4 garlic cloves, minced

  • 2 teaspoons dried thyme

  • 1 bay leaf

  • 4 cups chicken stock

  • 2 cups Amber Beer

  • 3 green onions (green parts only), sliced

  • 3 tablespoons all-purpose flour (for mixing with the butter)

  • 2 tablespoons melted butter

  • kosher salt

  • ground black pepper


DIRECTIONS

  1. Mix the 1 cup of flour with the 1 tablespoon of Cajun Seasoning until thoroughly combined. Coat the squirrel meat on all sides with the seasoned flour.

  2. Heat a large pan (that has a lid) or Dutch oven over medium heat. Add the cooking oil.

  3. Once the oil is hot and starts to shimmer, add the squirrel pieces. Cook them on each side for around minutes or until golden brown. Remove the squirrel from the large skillet and set aside.

  4. Add the sausages to the pan and cook until browned, around 3 minutes. Add the onions and bell peppers to the pan. Season them with salt and cook for around 2 to 3 minutes or until slightly tender.

  5. Add the mushrooms and garlic and cook for another 2 minutes while stirring and ensuring that the garlic doesn't burn.

  6. Add the beer to the pan and scrape up any bits that have stuck to the bottom of the pan. Add the squirrel pieces along with the bay leaf and dried thyme to the pan. Pour the chicken stock over the squirrel. Cover the pan with a lid and bring the stew to a slow simmer.

  7. Cook at a slow simmer between 1 and 2 hours or until the squirrel meat is fork tender but not falling off of the bone. Remember that the times may vary depending on the size and age of the squirrels. Keep and eye on the liquid levels and add a little chicken stock if needed.

  8. Gently remove the squirrel pieces from the pan and set them aside. 

  9. In a small bowl mix the melted butter and flour together until you have a smooth paste. Pour the paste into the hot liquid in the pan while whisking until smooth and combined. Bring to a slow simmer and add the squirrel back to the pan. Cook at a low simmer for around 3 to 5 minutes. If the mixture is too thin, mix another batch of flour and butter together and add a little bit at a time to the pan until it has reached your desired thickness. If the mixture is too thick, add a little more chicken stock or hot water to thin it out.

  10. Garnish with green onion and season with Cajun spice, kosher salt and black pepper to your liking. 

 

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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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