Hey hey hey!
It’s been awhile! I’ve been super busy with work but finally got this recipe and video some of you have been requesting: SQUIRREL STEW!
My uncle just got back from hunting in California and decided to make the family his take on squirrel stew. If you get a chance on getting any squirrel, try this recipe out! Squirrel is pretty unique in it’s flavor. To me, the meat reminds me of a game hen mixed with duck, and buffalo meat. I know, it’s a lot to take in but that’s just my taste buds. This stew is herby, spicy, and somewhat gamey. For me, if it’s done right I don’t mind eating this dish. Instead of making this a stew you can also wrap the squirrel in banana leaves and bake it in the oven until tender. This is one of the traditional ways our Hmong family have eaten it since they were in Laos and Thailand.
My uncle doesn’t have exact measurements so I did my best with writing a recipe so you guys can follow. Please adjust the seasonings to your liking after trying it out. Hope you all enjoy!
Basic Ingredients
Squirrel
Cleaned and chopped into bite size pieces (bone still in). This recipe calls for 4 squirrels.
Fresh Herbs: Garlic, lemongrass, jalapeno, ginger, fresh green peppercorns
Kaffir lime leaves, and dried galangal
Fresh herbs: Mint, basil, perilla leaves, green onion & cilantro
Basic seasonings: Fish sauce, salt and mushroom seasoning if you want.
Add more pepper if you want more spice!
Cooked in a pressure cooker
My uncle cooked this in s pressure cooker for 10 minutes, took off the lid after 10 minutes and then simmered it for another 10 minutes. If you don’t have a pressure cooker, just simmer it for 30 minutes or longer until the squirrel is soft and tender. My uncle used a pressure cooker so the squirrel can soften quicker.
Add in fresh herb at the end and serve.
This is what we eat during hunting season. Squirrel stew, buffalo laab, beef soup, and pork stir fry with bok choy. Don’t forget the watermelon as dessert!
My dad and uncle doing what they do best
This is my uncle’s secret ingredient. Use if you please! 🙂
Ingredients
- 4 squirrel (cleaned and cut into bite size pieces)
- 1/4 cup minced garlic
- 1 tsp fresh minced green peppercorn (if you don't have this, you can make this stew without it)
- 2 lemongrass (cut into 3 inch length and slightly pounded)
- 5 dried pieces of galangal (or use fresh)
- 1/2 cups kaffir lime leafs (20-30 leaves)
- 2 jalapeno (more or less depending on spice)
- 3-4 Thai chili peppers (optional is you want more spice!)
- 2 cup cilantro
- 2 cups green onion
- 1 cup mint
- 1 cup basil
- 1/2 cup perilla leags
- 2 Tbsp fish sauce
- 1 Tbsp beef paste or mushroom seasoning(optional)
- 2 Tbsp salt (add more after tasting)
- 1/4 cups oil
- Water to cover
Instructions
1) Clean and cut the squirrel into bite size pieces
2) In a pot, add in the minced garlic, green peppercorns, lemongrass, dried galangal, kaffir lime leafs and jalapeno. Add in 1/4 cup of oil and saute until it becomes fragrant (2-3 minutes).
3) Add in the squirrel and 1 tbsp of salt. Saute for about 2-3 minutes. Then add in Thai chili peppers and just enough water to cover the top of the squirrel (leaving 1/2 inch over). Close and let it cook.
If you are using a pressure cook, cook for 10 minutes, uncover after and then let it cook for another 10 minutes. If you are using a regular pot, cook the squirrel for 30 minutes or more until the squirrel is soft and tender.
4) Once cooked, add in salt, fish sauce, and beef paste or mushroom seasoning. Taste and adjust. Turn off heat and then add in your fresh herbs (cilantro, basil, mint, green onion, and perilla leaf).
5) Serve with rice and enjoy!
-CHawjCreations
