Make roux with equal amounts of cooking oil and flour. Cook over low heat until color of brown paper. Add to roux: the onions, bell pepper, celery and squirrel. Saute until onions are clean. Add the tomato sauce and garlic. Cover over low heat for 15 minutes, stirring often. Add 2 cups water, cover and cook over low heat. Meat is cooked when thigh is easily pierced with a fork. Serve with biscuits.
Cajun Country -- New Iberia, Louisiana