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20 responses to “Hmong Squirrel Stew”

  1. la domestique

    You have made me see squirrel in a whole new way! I love pho, and if I ever get my hands on a squirrel I’ll be making this.

  2. Corey B

    Sounds great, and some interesting history to go with it. I still have folks look at me incredulously when I mention eating squirrel.

  3. Hamish

    I make a this broth all the time but use seafood odds and ends. Only it takes 5 minutes to cook. Never thought to use small game.

    Its almost summer over here in Australia and getting really hot. I have a hare in the freezer and really needs some ideas. It’s too hot for a nice slow cooked stew. Was thinking about braising and shredding the meat for taco’s. Any thoughts or tips?


    Ps: do you have a release date on your new book? Can’t wait.

  4. Jan Polex

    Hi Hank, when browning the squirrel is the skin on or off?

  5. robb cadwell

    I’d say that though both this soup and pho are clear soups of SEAsia, they are fairly different in the use of spices. I’ve never had lemon grass, galanga, or ginger in pho. Sounds more like a regular Lao or Isaan soup. Almost like the ubiquitous Tom Yum Goong shrimp soup of Thai restaurants, assuming the lime leaves are actually kafir lime that is.

    What really interested me was the video in paragraph 3. I’ve seen that technique used on squirrels, bamboo rats, and civet, but in Asia, not here. The dish the Hmong guy prepared in his kitchen was a classic laap (often mis spelled and mispronounced by those heathen Thai people as larp)

    It’s great to see the food of Laos being written about on American blogs, especially using wild ingredients. To this day Hmong living in villages away from the road in Laos probably get over half their protein requirements from wild meat they personally hunt.

    Lastly a plug, for someone’s book, it’s called Food of Northern Laos, and they don’t use wild food in the ingredients but I think most Lao food is best with wild meat. They include both Hmong, Kamu, and Lue recipes but there is much overlap. Sune Saap! (bon appetit)

  6. HG Sausageworks

    Great looking recipe. So you actually have to be licensed to hunt squirrel, fascinating! Is there a limit to the number you can “bag” in a day? Your recipe and the video makes me want to go get some.

  7. Jeff @ Cheeseburger

    I haven’t tried squirrel stew yet. But I think I’ll give this Hmong squirrel stew recipe a try.

  8. Pa

    Don’t even know how I stumbled onto this site.

    Pretty interesting. My father in law makes the best squirrel stew that I’ve tasted. The broth is totally yummy and he makes sticky rice to dip in the stew.

    I don’t think this is actually authentic Hmong squirrel stew. I’ve never heard of using galanga in squirrel.

    I don’t remember if Kaffir leaves AKA lime leaves are usually used in squirrel although we use it in a lot of similar stews.

    However, you should never substitute limes leaves with lime juice. Big no no. Lime leave us used in stews because it adds a citrus aroma and flavor unlike any other. It is definitely not sour. Sometimes it is the key ingredient to dishes like this. And the lemon grass of course.

  9. The Great X-mas Squirrel Hunt and the Tornado | I Walk the Line

    […] trees. We’d agreed on a squirrel hunt earlier in the week because we both had a hankering for Hank Shaw’s H’mong Squirrel Stew. Hubby didn’t have his squirrel rifle though, so he agreed to comeĀ retrieveĀ it and […]

  10. Phil Pedon

    Not only was that the best squirrel dish I have ever had it was one of the best stews I have ever had. My wife, who , as she says ” doesn’t do rodents” even liked it. Thanks for sharing this and the history behind it. I look forward to checking out your other recipes.

  11. Why I Eat Squirrels… | I Walk the Line

    […] As I write this we are still in small game hunting season on public land. Hubby has brought home quite a bounty of squirrels this year and we’ve enjoyed experimenting with different ways to cook them. My favorite way is still to turn them into soup. […]

  12. Andrew Bogan

    This recipe inspired me to hunt squirrels for the first time since my first hunting trip as a child decades ago in the mountains of Colorado. What a terrific way to prepare a squirrel! The kaffir lime leaves and lemongrass, both of which I grow in my garden, are great flavors for squirrel meat, which is surprisingly delicious. I also made a pot with rabbit (for the non-squirrel eaters) and that was very good, too. I recommend using pheasant stock, if you have it, in place of the chicken stock since it has richer flavors.

    It is great to see the Hmong getting some recognition here in America for their great tradition of hunting and their excellent cuisine. More Americans should be aware of and appreciative for the Hmong’s efforts in the CIA’s Secret War in Laos in support of America and at great peril to themselves. Thank you.

  13. Off The Grid Recipe: Hmong Squirrel Stew - SHTF Preparedness

    […] Off The Grid Recipe: Hmong Squirrel Stew […]

  14. john

    Im hmong, and this looks pretty good. I use all the ingredients except for the bok choy, snow peas,and chicken broth. I use water only but just enough to cover the meat then slow boil it till it starts to get thick. Usually the final result are sticky fingers from the squirrel meat. Every hmong hunter knows what im talking bout sticky.

  15. Bobby Visnosky

    Hank, I am making this greatlooking dish and have one question. Should I use red Thai Chiles or red Jalapenos. I grew both in my garden and would like to know what you prefer and also what would make it most authentic. Thanks!

  16. Hunting Bushytails - Page 11

    […] anywhere from 10 out to 50. Good luck, and check out this recipe I plan on giving a go in January: Hmong Squirrel Stew Recipe – Asian Squirrel Stew Recipe | Hunter Angler Gardener Cook Reply With […]

  17. Episode 5: Squirrels vs. Hawks | Urban Wildlife Podcast

    […] And since Christian sort of dared us into it, here’s a squirrel stew recipe. […]

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