TEN SQUIRRELS!!!!! Darn, I won't eat many times each season........ ;D
Eagles may soar, but weasels don't get sucked into jet engines "Give a man a fish, and you'll feed him for a day; give him a religion................ and he'll starve to death while praying for a fish."
Ok fellow Falconer's : A Bro of mine in up state Indy, called and asked for recipes last week, I'll share mine with you'll as well, It work's with Squirrel or Rabbits !!! any game really.
Roux – ( Roo) can be purchased at some grocery Store’s under the brand names of Savior’s or Richard’s. An EQUAL measure of flour and oil, 1 cup = 1 cup - stirred and browned on low fire in a pot for thickening a base, This Paste is the foundation for Cajun cooking. It’s easily refrigerated or stored. Be warned it’s easy to burn, stir and stir often, it will continue to brown after you remove from fire. I use cast iron, and remove from pot at about light-medium chocolate color. The making of Roux is the pride and heritage of Cajun’s.
Squirrel or Rabbit Sauce Piquante 2 rabbits or 4 squirrels - depending on size 1- 6 oz. Ragu or tomato paste 1- 10 oz. can peeled tomatoes ½- cup parsley (chopped) 1-2 chopped bell pepper; make it pretty red, yellow, and green 1-2 Tbsp. Roux 3 tbsp. flour 2 cups chopped onions – 2 large 1 cup red wine or sherry (want ever you drink) 4 tbsp. melted butter 4 cloves garlic (minced) 1 tbsp. salt ½ cup shallots ½ cup celery 1 cup sliced mushrooms (optional) 2 qts. water ( about ) **½ -1 cup Italian Dressing as marinade
Cut up game to serving size. I season meat with favorite season all mix. Season to taste. Optional--**Marinade in covered bowl or zip-loc for 2 hours min. to over night or inject seasoning, your call. Preheat pot with just enough oil to barely cover bottom. Sear game until brown. Remove game. Add butter, bell pepper, onion, and garlic. Sauté’ until onions are almost clear, stir often, add water, a little at a time if needed. Add Roux, tomato paste, tomatoes, flour, and about 4 cups water. Cook on med. to low heat, till onions are clear, see through appearance, stirring often. Add game, wine, shallots (onion tops) and parsley, add water to cover meat. 30 mins. CHEF'S ONLY TASTE for seasoning! Cook on low fire until tender, sauce should be fairly thick. Serve on rice and veges. Bon Appetite! From Cajun Land Wes