The Stew might be a little spicy for some of you non-redneck squirrel hunters, but if it is you can just wait around and Willy will tell you how to cook Squirrel Brains - a Delicacy in the Hills of Arkansas
Cajun Squirrel Stew
Squirrels - cut into serving pieces, amount depends on how many you can eat
1 large onion
1 large green bell pepper
2 cloves garlic~
Cajun spice (Tony Chachere's recommended)
2 tbsp Tabasco sauce
4 tbsp ketchup
1 tbsp Gumbo File seasoning
In a deep pot or dutch oven, heat some olive oil.
Season the squirrel on all sides with the Cajun seasoning.
Add to the hot oil and turn to brown on all sides. Continue to cook until done.
Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.
Sprinkle the added vegetables with Cajun seasoning.
Add the Tabasco sauce, ketchup and the Gumbo File.
Stir to mix well.
Serve over the cooked rice.