GAMO’s Squirrel Master Challenge ‘25
Season ‘25 | Episode 07
The Cianciarulos head down to Florida for this year’s GAMO Squirrel Master Challenge, taking on Buckmasters and Bone Collector in this family-friendly online competition for squirrels and Iguanas.
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@RalphandVicki | @RJandAubrey
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Weapon: GAMO Swarm Viper Gen3i & Swarm Magnum Gen3i
Ammo: GAMO .22 Pellets
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s Apparel
Camo: TrueTimber
Bug Repellant: Thermacell
Pack: Alps OutdoorZ Pack [Dove Belt]
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Location: Florida
Species: Squirrels
Recipe
Hearty Squirrel Stew w/ Root Vegetables
Prep: 25 Minutes | Cook: 2-2.5 Hours | Total Time: ~2 Hours 45 Minutes
Servings: 4-6 People
Ingredients:
3-4 Squirrels (Cleaned & Cut into Pieces)
3 tbsp Flour (For Dredging)
2 tbsp Olive Oil or Bacon Grease
1 Large Onion (Diced)
2 Carrots (Sliced)
2 Celery Stalks (Sliced)
3 Garlic Cloves (Minced)
3 Medium Potatoes (Cubed)
1 Parsnip or Turnip (Cubed, Optional for Depth)
1 Bay Leaf
1 tsp Dried Thyme
1 tsp Dried Rosemary
1/2 tsp Smoked Paprika
Salt & Black Pepper (to Taste)
6 Cups Chicken or Game Stock
1/2 Cup Dry White Wine or Apple Cider (Optional, for brightness)
2 tbsp Fresh Parsley (Chopped, for Garnish)
Intructions:
Brown the Squirrel
Pat squirrel pieces dry. Season with salt and pepper, then dredge lightly in flour.
Heat oil or bacon grease in a Dutch oven over medium-high heat. Brown squirrel pieces on all side (about 6-8 minutes). Remove and set aside.
Build the Flavor Base
In the same pot, add onion, carrots, and celery. Cook until softened (~5 minutes).
Stir in garlic, thyme, rosemary, paprika, and a pinch more salt. Cook 1 minute until fragrant.
Deglaze and Simmer
Pour in wine or cider (if using) to deglaze, scraping up browned bits.
Return squirrel to the pot. Add potatoes, parsnip/turnip, bay leaf, and enough stock to cover.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5-2 hours, until squirrel meat is tender and easily pulls apart.
Final Touches
Remove quirrel pieces, pull meat apart to desired thickness, and disgard any tough or unwanted pieces. Return meat to the stew.
Simmer uncovered for another 10 minutes to thicken slightly. Adjust salt and pepper to taste.
Serve
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or cornbread.
Chef’s Tips:
If you want a thicker stew, mash a few potato cubes against the pot side before serving.
For a smokier flavor, add a small piece of smoked ham hock or a handful of crumbled bacon while simmering.
Works great in a slow cooked: brown squirrel first, then cook on low for 6-7 hours.
