Title: Squirrel Etouffee
Categories: Game Cajun
Yield: 1 Servings

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You'll need about a squirrel per person.

Get a large stock pot. Clean the squirrels and rub them down with a seasoning mix of salt, cayenne pepper, black pepper, thyme, and a dash of cumin. Put them inside the pot. Cut up a couple of carrots and thow them in. Quarter an onion and slice a full bulb of garlic (7 or 8 cloves) in half, germ and all, and put them in the pot. Now pour enough bock beer into the pot to go about half way up the sides of the squirrels. Bring to a boil and reduce to a slow simmer. Cover pot and cook, turning the squirrels and refilling the beer about every 20 minutes. You will know the squirrels are done when the meat comes off the bones without too much effort.

Take the squirrels out and pick the meat from the bones. Return the *bones* to the pot and cover with water. Simmer for 2 hours, then remove and strain the liquid into a container. Finely chop a small onion, a stalk of celery and a bell pepper. Now take a large cast iron skillet and heat a cup of peanut oil to medium high heat. With a wire wisk, slowly wisk in 1 cup of flour. Continue wisking, without stopping, until the roux turns a dark reddish brown color (if you burn it, start over). Add the chopped veggies and mix in until soft. Add the squirrel stock (about a cup per person) and stir well until somewhat thick (like a glaze). Chop up the squirrel meat and add it to the skillet. Cook for a few minues longer and serve on top of Louisiana ice cream (that's rice for those of you who don't know). Garnish with Louisiana Hot Sauce.

Ken "the cajun game chef" Ihrer Rec.hunting

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