SCDNR Blog

The official blog of the South Carolina Department of Natural Resources

Squirrel Stroganoff

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SCDNR

·

1–2 minutes

Welcome to Our Kitchen! On the menu tonight, Squirrel Stroganoff. 

Squirrel Stroganoff

This recipe by Billy Dukes, Chief of Wildlife, was featured in the November/ December 2020 issue of South Carolina Wildlife. Don’t miss out on future recipes!

  • 4 Squirrels
  • Chicken Stock
  • 1 can Cream of Mushroom Soup (or substitute with Cream of Chicken or Cream of Celery)
  • 1 cup Sour Cream
  • 1/2 to 1 lb. Baby Bella Mushrooms (chopped or sliced)
  • 1/4 cup Onion (diced)
  • 1 tsp. Garlic Powder
  • 8 oz. Medium or Wide Egg Noodles
  • 1 to 2 tsp. Sherry (or to taste)

  1. Quarter squirrels and remove ribs with kitchen shears or scissors.

  2. In a pot, Season chicken stock with onion, garlic powder, salt, and pepper.

  3. Boil squirrel pieces in chicken stock until meat is easily removed from bone. This will take 45 to 90 minutes depending on the age of squirrels. Can be done ahead of time.

  4. Strain and save stock. Separate meat from bones.

  5. Add mushrooms and noodles to stock and boil until noodles are done.

  6. Drain noodles and mushrooms. Again, save the stock.

  7. Combine squirrel meat, mushrooms, noodles, cream of mushroom soup, sour cream, 1/4 to 1/2 cup of stock, and sherry in a large mixing bowl. Mix ingredients thoroughly.

  8. Transfer ingredients to a 9 in. x 13 in. casserole dish. Bake at 350 degrees covered for 15 minutes and uncovered for an additional 15 minutes.

  9. Top with additional sherry, if desired. Serve hot and ENJOY! Makes great leftovers too.