Skip to main content

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 these 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.

Let's stay in touch

Sign up for our latest news and offers