From The Cookbook: Squirrel and Eggplant Stew

posted on March 21, 2014

Squirrels are not known for being the most tender of wild-game meats, but with the right recipe they can be extremely delicious. NRA member and Ohio native, Tom H. Nagel has just what you need to make any squirrel meat palatable in this recipe from the NRA Member's Wild Game Cookbook, Second Edition.

Squirrel and Eggplant Stew

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.


• 1 fox or 2 gray squirrels or a six-pack of red squirrels or a dozen chipmunks
• 1 eggplant, peeled and diced
• 1 large green pepper, sliced
• 1 sweet red pepper, sliced (optional)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 3 stalks celery, sliced
• 1-2 medium tomatoes, wedged (1 red and 1 orange for color)
• Grated Parmesan or Romano cheese• Basil
• 3-4 tablespoons olive oil
• 1/2-1 cup white wine

Squirrels are tough suckers. Pre-cook them by simmering them in a covered pot for at least 45 minutes, while you cut up the other ingredients. Cook onion, celery, and garlic, covered, in olive oil. Use a large frying pan. When they are mostly cooked, add and fry peppers and basil. Add cubed eggplant on top after about five minutes. The eggplant will soak up a lot of oil, at that point add wine and simmer. Meanwhile, drain and rinse squirrels in cold water. Arrange tomato wedges on top. Sprinkle generously with grated cheese, cover and let simmer over low heat for another five minutes. Bon appetite. Yield: 4 servings

Originally Submitted By:
Tom H. Nagel
Columbus, Ohio


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