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Squirrel Sauce Piquant
This is Milton Valentine's recipe. It makes a lot! For more from this episode, click here.
1/2 cup oil
1 dozen squirrels, cleaned and quartered
cajun seasoning
3 cups chopped onions (divided)
1 cup flour
2 bell peppers, chopped
3 celery stalks, chopped
1/2 cup chopped garlic
2 large cans tomato sauce
1 can tomato paste
1/2 gallon water
1 cup green onions, sliced
Cooked white rice for serving
Heat the oil in a 16-quart cast iron dutch oven or other large pot. (Cast iron is best.)
After prepping and quartering the squirrels, season them with cajun seasoning and saute with 1 cup of the onions in the hot oil over medium until brown. Add 1 cup of water and let simmer covered over medium-low heat for 10 minutes to tenderize the squirrels.
Remove the squirrels from the pot and set aside, keeping warm. Add flour to the juice in the pot to make a medium brown roux. You will probably not need the entire cup of flour - just enough to absorb all the liquid. Stir well to prevent over-browning the roux.
When the roux is almost chocolate colored, add the remaining 2 cups of onions, bell peppers, celery and garlic. Saute until soft. Add tomato sauce and paste, stirring well to incorporate into the roux. When it all gets nice and hot, add the water. The more water you add, the thinner the gravy will be. If you want a thick gravy, just add a few cups of water. If you want a soup consistency, add more water.
Once the gravy is heated through, add the squirrels back in, season to taste, add the green onions and let simmer over medium low heat for about 20 minutes.
Serve over rice.