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Squirrel Soup

Squirrel Soup

Prep Time:  1 hour  |  Cooking Time:  3-4 Hours  |  Servings:  4-6

Recipe Comments:
This soup is good served over Chinese noodles with one cup of shredded cheese on top. 

Recipe Instructions:
In a heavy pot combine cooked squirrel and chicken and all ingredients. Cook in a slowly, stirring occasionly, for three to four hours or until thick. 

If the soup doesn't get thick, you may add broken, uncooked spaghetti and cook until thick. 


  • 4 squirrels, cooked, boned reserve broth 
  • 2 frying chickens, cooked, boned reserve broth 
  • 3 large onions, chopped 
  • 2 small potatoes, cubed 
  • 4-5 carrots, sliced 
  • 1 (16 ounces) can cream-style corn 
  • 1 (16 ounces) can tomatoes 
  • 1 (6 ounces) can tomato paste 
  • 2 beef bouillon cubes 
  • 4 hot peppers 
  • 7-8 drops Worcestershire sauce 
  • 1 Tablespoon brown sugar 
  • 1 (8 ounces) can water chestnuts, chopped 
  • salt and pepper to taste 
  • 5 1/2 cups squirrel broth or chicken broth


Recipe Submitted by:  Executive Chef Robert L. Gamble of the Janesville Country Club


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