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Tree Rat & Mushroom Stew

Discussion in 'OGF Kitchen' started by Predator225, Sep 18, 2005.

  1. Predator225

    Predator225 Predator225

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    My own concoction, not about to serve it in my restaurant though...dont think it would go over too well with the yuppies ;) This one is good when you have one of those days stuck inside the house with a good amount of time on your hands. Some fellow hunters & fisherman think I am a little crazy to go to such lengths for squirrel, but why not just go all out once in a while??

    -2 Squirrels, skinned & cleaned using the legs only
    -flour (seasoned with salt & pepper)
    -1 stick butter
    -1 medium onion, chopped
    -1 glove garlic, crushed
    -1lb wild mushrooms (I use a mixture of 'good' mushrooms like shiittake, crimini & oyster)
    -1 cup celery (diced)
    -1 cup carrot (diced)
    -2lbs small potatoes (diced)
    -2 tablepsoon fresh oregano (de-stemmed & minced) or 2 teaspoons dry
    -1 bay leaf
    -1 can beef broth (low sodium)
    -1 can chicken broth (low sodium)
    -2 cans of steak mushroom sauce
    -1 sprig of rosemary
    -1 cup white wine

    Dust squirrel with flour. Melt 1/2of the butter in cast-iron or non-stick skillet, but do not let it burn. Saute squirrels on one side until just browned. Turn over & add onion, carrots, celery & garlic. When other side is just browning, add wine, toss with ingredients in skillet & transfer to pre-heated(I like to use the high setting) crock pot.

    Melt remaining butter in skillet & add mushrooms, potatoes, oregano, & rosemary. Saute until mushrooms are sweated (about 2 minutes). Pour mushroom & potato mixture over other contents in crock pot, add bay leaf & stir to incorporate. Allow this mixture to stew together for 1/2 hour; then add chicken & beef broth as well as mushroom sauce. The reason for using low sodium broth is so that you dont have a stew in the end that tastes like a salt-lick! Simmer on high setting first 2 hours then turn to low setting. You can salt & pepper to taste once it is done stewing when the potatoes are fork-soft, & mixture has thickened. Serve over piping hot biscuits! Yum-Yum!