This is old-school, stick-to-your-ribs cooking at its finest. The squirrel is browned in rich bacon fat, then slowly braised until it becomes meltingly tender. The sour cream and mushroom gravy creates a luscious, tangy sauce that clings beautifully to wide noodles. It’s humble, deeply flavorful, and makes the most of every single ingredient.
Yield: 4–6 servings
Prep time: 25 minutes
Cook time: 2.5 – 3 hours (mostly hands-off)
Ingredients
For the Squirrel & Browning
2–3 medium squirrels (cleaned, quartered, and patted completely dry with paper towels)
4 slices thick-cut bacon, chopped into lardons (or 3 tbsp bacon grease if you keep it on hand)
Kosher salt and fresh black pepper (go heavy—squirrel is lean and takes seasoning well)
½ cup all-purpose flour (for dredging)
For the Braise (The Base)
1 large yellow onion, diced
8 oz (about 2.5 cups) cremini or button mushrooms, sliced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup (use the good stuff, like Campbell's)
1 cup sour cream (full-fat for better stability—reduced-fat can curdle)
2 cups low-sodium chicken broth (plus a little extra if needed)
1 tbsp Worcestershire sauce (my first constructive addition—adds deep umami)
1 tsp dried thyme (second addition—pairs beautifully with wild game)
2 bay leaves
For Serving
1 lb (450g) wide egg noodles or pappardelle
Fresh parsley, chopped (for garnish)
Instructions
1. Prep and Dredge the Squirrel
Pat the squirrel pieces aggressively dry with paper towels. Moisture is the enemy of a good sear.
Season both sides generously with salt and pepper, then dredge each piece in the flour, shaking off any excess. Reserve the leftover flour—you'll use it to thicken the gravy later.
2. Brown the Meat (Flavor Foundation)
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp and the fat has rendered out. Remove the bacon bits with a slotted spoon and set them aside, leaving the hot bacon grease in the pot.
Working in batches (do not crowd the pot!), add the floured squirrel pieces and brown them deep golden-brown on all sides—about 4–5 minutes per side. This step is non-negotiable for depth of flavor. Transfer the browned squirrel to a plate.
3. Build the Aromatics
Reduce the heat to medium. In the same pot, add the diced onion and cook for 5–6 minutes until soft and translucent, scraping up all those flavorful browned bits from the bottom.
Add the sliced mushrooms and cook for another 6–8 minutes until they release their water and start to caramelize at the edges. Add the minced garlic and dried thyme, and cook for 1 more minute until fragrant.
4. Thicken and Combine
Sprinkle 2 tablespoons of the reserved dredging flour over the onion-mushroom mixture. Stir constantly and cook for 2 minutes to toast the raw flour taste.
Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Add the cream of mushroom soup, Worcestershire sauce, and bay leaves, and whisk until smooth.
5. Braise Low and Slow
Return the browned squirrel pieces and the reserved crispy bacon bits back into the pot. The liquid should come about ¾ of the way up the meat—top up with a little extra broth or water if needed.
Bring the liquid to a gentle simmer, then reduce the heat to LOW, cover the pot, and let it cook for 2.5 to 3 hours. Check occasionally; you want a bare, quiet simmer—not a rolling boil, which will toughen the meat.
The squirrel is ready when the meat is literally falling off the bone and a fork twists easily through the thigh.
6. Finish the Sauce
Remove the bay leaves. Turn off the heat and let the pot rest for 5 minutes to cool slightly (this prevents curdling).
Stir in the sour cream gently, off the heat, until it's fully incorporated into the gravy. Taste and adjust salt/pepper now—the bacon and broth will have seasoned it, so go carefully.
7. Cook the Noodles and Serve
While the stew rests, cook your egg noodles in salted water according to package directions. Drain well.
Serve the squirrel and mushroom gravy generously over a bed of noodles, garnished with fresh parsley.
Constructive Kitchen Wisdom (As Requested!)
Since you welcomed constructive suggestions, here are a few pro-level tweaks to take this from "great" to "absolutely unforgettable":
Add a splash of acid: Wild game loves a little brightness. Stir in 1 tablespoon of apple cider vinegar or a splash of dry white wine right after you sauté the mushrooms, before adding the broth. It will cut through the richness and make the flavors sing.
Boost the fresh herbs: Dried thyme works, but if you have fresh, add a few sprigs during the braise and fish them out with the bay leaves. Also, a teaspoon of fresh rosemary (finely minced) is a game-changer with squirrel.
Upgrade the mushrooms: Swap half the button mushrooms for dried porcini (rehydrated in hot water, then chopped). Add their soaking liquid (strained) to the broth for an insane umami bomb.
Don't skip the flour dredge: You already did this—good instinct! But make sure you save that leftover flour to make your roux. That double-hit of flour (on the meat and in the pan) is what gives you that silky, not-gloopy, gravy texture.
Swap the soup for homemade (eventually): While canned cream of mushroom has its place (nostalgia and convenience!), for a from-scratch version, you could make a quick béchamel with butter, flour, and extra broth instead. But honestly? Your version sounds like pure nostalgia done right.
Let it rest overnight: If you have the time, make this a day ahead. Braised wild game always tastes better the next day after the flavors meld. Reheat gently with a splash of broth to loosen it up.
Serve this with a crusty piece of bread to soak up every last drop, and wear that bacon-grease apron with pride. You're keeping a time-honored tradition alive, one delicious bowl at a time. 🐿️🍜
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