Roasted Squirrel

1/2 pound of smoked bacon, cubed
4 squirrels, cut in pieces
2 medium onions, chopped
1 stalk of celery, chopped
4 cups of chicken broth
Salt to taste
Pinch of thyme
Dash or two of hot pepper sauce

Brown bacon, remove and set aside. Brown squirrel in drippings left from browning bacon; remove and set aside. Add onions and celery to drippings and saute two minutes. Add squirrel and bacon and enough chicken broth to cover bottom of pot; add seasonings. Cover and cook on a low heat, adding broth a little at a time as it needs replacing until squirrels are tender - about 1 hour.

Rabbit may be cooked in this manner.

Serves 4.

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Cajun Country -- New Iberia, Louisiana