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Mild Squirrel Stew? Lets Take a Look…

This month see’s Robin use none other than fan favourite Dark Mild in the suitably named Mild Squirrel Stew.                                                                                                                                                                                                                                                                                                                                                                     

Could this be his most unique ingredients yet?


  • 1-2 squirrels in chunks
  • Chicken thigh meat, boned and diced
  • 1 Large onion diced
  • 1 carrot diced
  • 3 cloves garlic chopped
  • 1 celery stalk chopped
  • 1 pint chicken stock.
  • Honey
  • Bisto gravy powder
  • Plain flour
  • Springs of rosemary and thyme
  • Smoked Paprika (1 desert spoon)
  • Sunflower oil (2 table spoons)
  • 3 Potatoes chopped and peeled.


  • Coat the meat in flour and fry until golden on outside – 2 minutes
  • In sunflower oil, remove from heat,  fry onions on low heat for 5 minutes
  • Add garlic celery and carrot and herbs, fry for 2 minutes
  • Add the stock, bring to theboil, reduce heat simmer 20 minutes
  • Add potatoes simmer until nearly cooked
  • Remove from heat drain off most of liquid,
  • Add a cup of Dark Mild, add bisto and stir in a separate pan to thicken.
  • When nice and unctuous, return to pan, add meat and warm through
  • Taste – adding salt, pepper, paprika and honey to taste
  • (I also stirred in a large spoon of sloe gin jelly for good measure!)

Serve with crusty bread, greens and a pint or two of Dark Mild.

Thanks to Valmai and hunter gatherer cook for their assistance in this recipe.

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