Also a maritime Canadian origin I think, at least it was mentioned in our folklore.
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Traditional Brunswick Stew (Appalachian Squirrel Stew)
December 8, 2018 by Ashley Adamant
Traditional Brunswick stew is made with small game, namely squirrel or opossum. Since they don’t generally sell squirrel meat at the grocery store, these days most recipes substitute dark meat chicken instead.
https://practicalselfreliance.com/traditional-brunswick-stew/
Squirrel Stew
October 16, 2017 by George Graham
This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring.
Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Squirrel Stew is cooked down in a roux-infused gravy; it is wild game at its best. (All photos credit: George Graham)
Of all the small game species, squirrel is a delicacy in South Louisiana, and squirrel hunting is a rite of passage for every boy old enough to carry a .410 shotgun. In Louisiana, many rural schools dismiss students on the first day of the season in early October, and the 5-month hunting season (along with a short spring season) is a harvest that in one recent year bagged over 800,000 squirrels.
In Louisiana forests, there are two predominant kinds of squirrels—the smaller gray squirrels (often referred to as the cat squirrel) and larger bushy-tail fox squirrels (the piney woods squirrel since its habitat is mainly in pine forests). Both are found in abundance in Acadiana, especially in the hardwoods of St. Landry and Evangeline Parishes, and the swamp forests of the Atchafalaya Basin
https://acadianatable.com/2017/10/16/squirrel-stew/
Squirrel Stew with Paprika and Greens
It’s becoming something of a tradition for me to journey to northeast Ohio in the fall to hunt squirrels with my friend Joe Keough. I’ve written about hunting squirrels with Joe before, and last season’s jaunt was, while not quite the rodential bonanza of 2012, still pretty damn fun.
Once again we crept into the sugar woods (maple syrup forest) of one of Joe’s friends in search of the wily tree ninja, which is the awesome name given to the various sciuridae by another squirrel hunting friend, Chef Jonathan Wilkins of Arkansas.
Almost immediately I spotted a foolish young Algonquin black squirrel — just a dark color phase of ye olde Eastern gray squirrel — and blasted it with the old side-by-side I’d borrowed from Joe. One down.
Then things got slow. We wandered for a while, hearing the tree ninjas yell at us (or maybe at each other, or maybe at nothing at all) without seeing them. Joe and I worked the woods slowly together, walking about 30 yards apart. Military style.
https://honest-food.net/squirrel-stew-recipe-paprika/
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