Do these people realize how torturous it is to spend wee morning hours in cold, damp, tick infested Louisiana woods, quietly waiting, sometimes for hours just to get one of these sneaky little critters?!?!
Then once you have enough of them, you have to skin them, gut them and cut them up!
Then you have to "brown" them in a little oil in a hot cast iron pot. Now you have to have some chopped onions, celery, bell peppers. After the squirrel is browned golden, you have to take it out and put the veggies in the pot and saute them until they are fully wilted. After that you have add some red wine and deglaze the bottom of the pot. Then return the squirrel and add some minced garlic and season with salt and cayenne pepper and cover and simmer slowly for an hour or so.
Meanwhile, as you sip on your Jack Daniel's Makers Mark, steam up a pot of white rice. Until its fluffy but not 'til it sticks together.
When the meat is thoroughly cooked and fall off the bone tender and there is a nice dent in the bottle of Jack, plate individual servings of the meat and gravy over the steamed rice. Very nice.
Or you can just go to London and by a bag of these chips...but do they have the Jack?
Oooh, you’re making me hungry! There’s nothing better than young, tender squirrel, especially in a gumbo. I think I’ll make the boys go out and shoot a few tomorrow. (We live in Southwest Missouri and they’re everywhere up here...)