Squirrel Stew and Oat Biscuits

Last week we finally cooked up the squirrels that have been waiting in our freezer.  Being as we are not ones to waste anything, we kindly took the squirrels from my father-in-law who had been ‘culling the herd’ in order to protect his birdseed.  Rob skinned and dressed them around Christmas time, and they have been waiting in the freezer ever since.  It was our first time eating squirrel.  The taste is much like chicken, which is a statement that is thrown around a lot, but in this case true.

Our stew was nothing too special.  Some onions and garlic fried in butter, celery, potatoes, frozen tomatoes from our summer harvest, and the squirrels, lovingly busted up into smaller pieces and herbs were placed in a large pot on a slow simmer for the afternoon.

The result was quite nice.  The kids liked it, which is always a good sign!  I served the stew with my favourite biscuits.

Oat Biscuit Recipe


2 cups oat flour

5 tsp. baking powder

1/2 tsp. salt

3 TBSP oil

2 TBSP maple syrup

1/2 cup water


Mix dry ingredients.  Mix oil and maple syrup in a separate container.  Add to dry ingredients and mix.  Add water until soft dough is formed.  Spoon dough onto a greased cookie tray.  Flatten with a fork.  Bake at 425˚ F for 15-20 min.



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