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Squirrel Fricassee

Squirrel Fricassee


  • 2 pounds diced squirrel (the legs are most of the meat but the breast is good if you have the patience)
  • minced garlic
  • chopped onion
  • hot peppers
  • Guinness stout
  • butter
  • hot pepper flakes
  • chicken stock
  • peeled and quartered potatoes


Marinate the squirrel meat in the garlic, onion, hot peppers, and Guinness.

Sauté in a skillet with butter, pepper flakes, and salt.

Cook quickly until browned.

Deglaze the skillet with the stock and put it all into a large saucepan or stockpot along with the marinade and the potatoes.

Cover and bake at 275 degrees for two hours.

Remove from the oven and, in a separate pan, reduce whatever marinade is left and whisk in six ounces of additional butter.

Combine reduced marinade with squirrel meat and serve.
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