Mutton, Rabbit and Squirrel Stew

Mutton, Rabbit and Squirrel Stew Recipe

Mutton, rabbit and squirrel are combined in a hearty winter warmer of a stew

Cook Time

• Prep time: 30 min
• Cook time: 2 hours
• Ready in: 2 hours 30 min
• Yields: Four servings

Ingredients

• 1 cleaned rabbit
• 1 cleaned squirrel
• 3/4 pound mutton leg steaks, diced to one inch pieces
• 2 tablespoons vegetable oil
• Salt and pepper
• 2 medium carrots, washed, topped, tailed and roughly chopped
• 2 sticks of celery, washed, topped, tailed and roughly chopped
• 1 large white onion, peeled and quartered
• 2 pints fresh chicken stock
• 1/2 teaspoon dried rosemary
• Bread to serve

Instructions

Mutton, rabbit and squirrel prepared for stewing

1. Chop the legs from the rabbit. Chop off the rib cage section and chop the saddle in two. The squirrel should be chopped up in exactly the same way but there is no need to half the much smaller saddle.
2. Pour the vegetable oil in to a large stock or soup pot, or a Dutch oven. Bring it up to a medium heat and add the rabbit portions. Season. Stir with a wooden spoon until evenly browned. Lift the rabbit portions to a large bowl and do exactly the same with the squirrel and mutton before removing them to the same bowl as the rabbit.
3. Add the celery, carrot and onion to the pot and fry for a couple of minutes in the remaining oil and the juices of the meat before re-adding the mutton, rabbit and squirrel.
4. Pour in the chicken stock and add the rosemary. Bring to a simmer, cover and leave to cook for one and a half hours.
5. Use a large slotted spoon to remove the rabbit and squirrel pieces from the pot to a large bowl. Recover the pot and leave to continue simmering. Leave the meat portions for ten to fifteen minutes until cool enough to handle.
6. When the rabbit and squirrel pieces can be handled, pick the meat from the bones in small, bite sized pieces. Return the meat only to the pot and simmer for a final ten or fifteen minutes.
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