From University of Minnesota club officer Matteo Bellazzini
Ingredients:
- 1 whole squirrel
- 2 white onions, diced
- 3 cloves of garlic, minced
- Salt & pepper
- 1 can of whole peeled tomatoes
- 1 can of white beans
- 3 cups chicken stock
- 4 kale leaves
- Rice
Instructions:
Place diced onions, garlic, and butter in a pot. Season with salt and pepper. Cook on low heat until caramelized and they begin to brown and the aroma comes out. Add the can of tomatoes, beans and chicken stock to the pot and bring to a simmer. Once the mixture is at a simmer add the squirrel (making sure it is full submerged) and cover the pot. Leave to lightly simmer for 45 minutes or until the squirrel is tender. Remove the squirrel from the stew and shred the meat from the bone. Put the shredded meat back into the pot and save the carcass for small game broth. Destem the kale and give it a rough chop. Add the kale into the stew with the shredded squirrel and season the stew with salt and pepper to taste. Simmer the stew down for roughly 15 minutes until it reaches your desired consistency. Plate over rice and enjoy!