JIM CRUMLEY’S SQUIRREL STEW STOCK
Legendary camo designer Jim Crumley (inventor of the Trebark pattern) enjoys hunting—and eating—squirrels. Here’s how his family devours a mess of bushytails.
¼ cup orange juice 2 Tbsp. lime juice 2 Tbsp. canola oil 2 Tbsp. steak
seasoning rub 1½ Tbsp. dried
1 Tbsp. cumin
2 lb. squirrel legs and
Chicken broth to
MIX ingredients and add the squirrel. (Make small cuts in the meaty part of the hind legs so the marinade fully permeates.) Refrigerate for at least one hour or as long as overnight.
PLACE the marinated meat in a slow cooker or pressure cooker, then cover with chicken broth. Cook until tender (4 to 6 hours in an electric slow cooker or 30 minutes in a pressure cooker). De-bone and use the cooked meat in your favorite soup, stew, or gravy recipe.