Squirrels and rabbits can be marinated, but it's not really that necessary;

especially if ya got a case of the hongrys. I usually turn these delights into a

stew, gumbo or fry 'em. Dang, I'm gettin' hongry. I'm outta here, Caj.

Thanks, Farmer J. Well, there you have it. Bon Appetit!" Caj.

Tough Squirrel Stew

squirrels, cut up

pound Cajun smoked sausage, cut into 1-inch slices

bell pepper, chopped

onions, chopped

stalk celery, chopped

quart chicken stock

small can cream of mushroom soup

Salt to taste

Pepper to taste

tablespoons oil

tablespoon Tabasco sauce

Heat oil; brown sausage. Season squirrel.

Remove sausage; brown squirrel pieces well. Remove squirrel.

Sauté onions, bell pepper and celery until soft; then remove.

Place squirrel, sausage and veggies back into pot; add about 1-pint of chicken

stock to pot.

Bring to slow boil; lower heat to low-medium and simmer slowly.

After 45 minutes, add cream of mushroom soup and amount of chicken stock to

cover contents in pot. Stirring well, as soup will want to stick.

Cook and additional 30 to 45 minutes, or until squirrel is tender.

Serve over rice or mashed potatoes (white or sweet).

Hold it! Caj. Before you get too carried away going through my recipes, let's get

one thing straight, on the table. Recipes for raccoons can also be used for

opossums. In other words, "possum" recipes work just as well for "coons." Just

remember, sweet taters go with possum; white taters or spuds go with coon. You

can just about swap squirrel for rabbit; nearly. All depends on whether ya got a

wild hare or a domesticated rabbit. Got it? Good. Kinda thought you would. Now

carry on.

Cajun Recipes