2 sticks butter (1/2 lb.)
1/4 cup flour
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, chopped
2 ribs celery, chopped
6 cloves garlic, minced
Squirrel stock and meat from recipe below
3 bay leaves
1 T. salt
1 T. black pepper
2 tsp. crumbled dried oregano leaves
2 tsp. crumbled dried thyme leaves
2 links andouille sausage, or your favorite link sausage
Hot cooked rice
Make roux: Melt butter in large heavy-bottomed saucepan over medium-low heat. Add flour, stirring constantly, and cook until mixture reaches a dark brown color (resembling the color of milk chocolate), stirring constantly. Be very careful not to burn, especially near the end of cooking; if any black specks appear, discard the mixture and start over. As soon as roux is chocolate-colored, add onion, peppers, celery and garlic. Cook, stirring frequently, until onions become clear. Add squirrel stock and enough water to fill pot, whisking well to incorporate. Add squirrel meat and remaining ingredients except rice. Heat to boiling. Reduce heat and simmer for 30 to 45 minutes, stirring occasionally. Serve over rice.
Squirrel Stock & Meat
4 or 5 squirrels
1 medium onion, cut into large chunks
2 ribs celery, cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
1 or 2 jalapeño peppers, cut into halves
1 tsp. crumbled dried thyme leaves
3 bay leaves
10 peppercorns, crushed
Combine all ingredients in large saucepan. Cover with cold water. Heat to boiling, then reduce heat and simmer for 30 to 45 minutes, or until squirrels are cooked through. Strain into another pot through colander, reserving stock. Transfer squirrels to a plate and set aside until cool enough to handle; discard vegetables from colander. Pick squirrel meat from bones, discarding bones. Stock and squirrel meat are now ready to make gumbo, above.
Joseph Smith
Austin, TX
From— Hunting Rewards: Members’ Game Recipes