Sustainability and harvesting

In an effort to promote sustainability and foraging for sustenance, we offer this recipe for Chef Chad @wildgaomedomain


Chad's Famous Speonk Squirrel Stew


4 squirrels, cleaned and quartered

1  bottle BAO Raw K'chup (10 fl oz)

1/2 bottle BAO RAW original Hot Sauce (1/4 cup)

¼ cup peanut oil

1 large onion, sliced

2 red peppers diced

1/2 cup raisins

4 potatoes, peeled and quartered

2 cups stock, squirrel if you have it, chicken if you don't

1 cup peas

1 bunch parsley, chopped

Mix the BAO K’chup and BAO Hot Sauce.


Marinate the squirrel in the mixture for minimum 2 hour or overnight.

Wipe off the marinade, but reserve.

Heat a deep pan and add peanut oil.

Brown the squirrel pieces and remove.

Add the onions and cook gently for 20 minutes, until soft.

Add the peppers and raisins.

Add the reserved marinade, squirrel pieces and stock.

After 15 minutes add potatoes.

Simmer until meat and potatoes are tender.

Remove the squirrel, take meat off the bone. Return meat to the pot, use bones to make stock for next time.

Add peas and herbs, simmer for 5 minutes and serve.



For those of you brave enough to eat squirrel, but afraid of fermented food, substitute regular ketchup and hot sauce.


For those of you brave enough to eat fermented food but afraid of squirrel, substitute 1 chicken


Mike Brady
Mike Brady


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