"MikeCT" wrote in message
...
Whilst trawling through a few of my recipe books, I came across what could
just be the answer to all you gardeners plagued by squirrels. Squirrel
Stew! Yes folks, it seems that a squirrel stew solves a lot of problems,
one being what to do with the blighters once you've shot them. This recipe
is from a South Louisiana Cajun cookin' recipe book and very easy to
prepare, once you have your squirrels.

For the recipe you will need, 3 squirrels, 2 cups of chopped red onions, 1
cup chopped spring onions, 1 large chopped red pepper, 1½ cups chopped
celery, 2 cloves of garlic (crushed), ½ cup of chopped parsley, 2 rashers
of bacon, 1 cup of plain flour, 2 tsp. salt and pepper, 1 tbsp. soy sauce,
1½ cups of dry white wine, a dash of Angostura bitters, 2 cups of water
and 1 large chopped very hot chilli with the seeds..

First skin and clean out your squirrels, then brown them in a hot
non-stick frying pan with the bacon rashers and 1 tbsp olive oil.. Remove
the squirrels and bacon from the pan and braise the red pepper, red onion,
chilli and celery until nicely browned. Prepare a roux using the flour and
bacon rashers which should now be chopped. Transfer to a stew pot
including the water, wine, soy sauce, garlic, Angostura bitters, spring
onions and parsley. Cook in an oven on the middle shelf for about 1½ hours
at 200°C (400°F) gas 6. The recipe doesn't say if it is safe to eat the
squirrels after they have feasted on your bluebell and crocus bulbs.
Perhaps they don't bother in America. Anyway, enjoy!

MikeCT



having served 3 years in Morgan City Louisiana, I can assure you there aint
no squirrels in them there woods now................just crawfish, gators
and neutras (their equiv to our roadkill badger)..............but their food
was good eating especially the Red Snapper out of the local swamp.