SQUIRREL STEW RECIPE RECIPES

Steps:

• Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.  Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.  Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.  After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed! When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end. Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible. Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed. Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

Steps:

• Halve and thinly slice 1 large yellow onion (about 2 cups). Finely dice 2 medium carrots and 2 celery stalks (about 1 cup each). Mince 3 garlic cloves. Cut 12 ounces baby potatoes into 1-inch-thick rounds.
• Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter and heat until the butter is melted. Add the onion, carrots, celery, potatoes, and garlic. Cook until the onions begin to soften and garlic is fragrant, about 5 minutes.
• Add 2 teaspoons dried thyme, 2 teaspoons mustard powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook until fragrant, about 1 minute. Add 1 (about 14-ounce) can diced tomatoes and their juices and cook until bubbly and fragrant, about 2 minutes more.
• Add 1 (32-ounce) carton low-sodium chicken broth and bring to boil. Reduce the heat to low and simmer until the potatoes begin to soften, 15 minutes. Add 2 tablespoons Worcestershire sauce, 1 tablespoon packed brown sugar, 2 cups shredded, cooked chicken, 2 cups pulled pork, 1 cup frozen lima beans, and 1 cup frozen corn kernels. Increase the heat to medium and bring to a simmer. Simmer uncovered until it starts to thicken, about 20 minutes more.
• Add 3/4 cup Carolina-style barbecue sauce. Simmer until the vegetables are softened and the soup is thickened, about 15 minutes. Taste and season with more kosher salt or barbecue sauce as needed. Serve with a side of cornbread, coleslaw, or salad desired.