Squirrel and Wild Rice Soup

A hearty approach to squirrel that produces comforting, soul-warming flavors in every spoonful. This recipe uses slow simmering to bring out the best in your harvest, creating a memorable meal for family and friends.

Northern tradition meets small game

Regional Heritage This hearty soup combines squirrel with wild rice, representing the intersection of small game hunting with Northern wilderness ingredients.

Ingredients (Serves 10-12)

• 4-5 whole squirrels, cooked and meat picked
• 1 cup wild rice
• 2 onions, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 8 oz mushrooms, sliced
• 8 cups squirrel stock
• 1 cup heavy cream
• 2 tbsp fresh herbs (thyme, sage)
• Salt and pepper

Hearty Soup Method

1. Stock Foundation: Place 6-8 squirrel carcasses in a stockpot with onion, celery, and aromatics. Cover with 10 cups cold water. Simmer gently 3-4 hours, skimming foam. Strain and reserve stock. Pick all meat from bones.

2. Rice Cooking: In a separate pot, bring 4 cups salted water to a boil. Add wild rice, reduce heat, and simmer uncovered 45 minutes until tender. Drain any excess water.

3. Soup Assembly: In a large pot, sauté diced onions, carrots, celery, and mushrooms in butter until soft, about 5-7 minutes. Add 8 cups of the squirrel stock and bring to a gentle simmer for 15-20 minutes.

4. Final Integration: Add the cooked wild rice and picked squirrel meat. Simmer 5 minutes to heat through. Stir in 1/2 cup heavy cream.

5. Finishing: Season with fresh thyme, parsley, salt, and pepper. Serve hot.