Wild Game Recipes – Squirrel Sauce Piquante

2-3 squirrels, quartered
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3-4 stalks of celery, finely chopped
1/2 cup cooking oil
1 tablespoon flour
1 small can tomato sauce
1 can Rotel tomatoes-mild or hot
3-4 bay leaves
Water
Salt and pepper to taste

Salt and pepper squirrels to taste. In a cast iron Dutch oven brown squirrels in 1/2 cup cooking oil. Remove squirrels and set aside. Lower heat to medium and add onions, bell peppers and celery and sauté until soft. Add flour and blend well forming a roux. Continue cooking until roux is a medium brown color. Add tomato sauce and Rotel tomatoes. Stir well. Slowly add cold water and whisk in to prevent lumps. Continue adding water until you have gravy. Return squirrels to Dutch oven. Add add bay leaves and additional water to cover squirrels. Turn heat down to low and simmer for at least 1 hour, stirring occasionally to prevent sticking.

Serve over rice.

C’est si Bon!