Squirrel Sauce Piquant

3 or more squirrels cleaned and cut up
Roux -- 1/2 cup
2 onions, chopped
2 garlic cloves, minced
2 celery stems, chopped
1 bell pepper, chopped
One 18-3/4 oz can tomato sauce
Salt and pepper

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.

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Cajun Country -- New Iberia, Louisiana