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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Cajon squirrel stew Ingredients:
lousisiana cajon squirrel stew |
4 squirrels cut in to peices |
creole seasonings tony chachere's |
1 stick margarine |
1/2 cup chopped green bell pepper |
4 cloves garlic, chopped |
1 tbl. worchester sauce |
1/2 cup burgandy wine for the stew 1 cup for the cook. 2 cups |
1 tbl all purpose flour |
1 4 oz can mushrooms |
4 fresh mushrooms whole |
1 tbl. green onion tops chopped 1/4 cup |
1 tbl. chopped parsley |
Directions:
1. Cut each squirrel into 8 peices, season with creole seasons
2. melt margarine in a dutch oven and fry squirrels until browned all over add onions,bell pepper and garlic and cook 5 minutes
3. when veggies are soft, add a small amount of water and a tbl of worchester sauce and cover the pot.
4. let simmer about 1 hour.
5. stir well and add 1/2 cup wine. drink another cup
6. cook until squirrels are tender
7. remove the squirrel meat, set aside
8. add flour mixed with liquid from the can of mushrooms.
9. add a mixture of one tbl chopped onion tops, parsley,and the mushrooms.
10. cook for 5 minutes and stir until slightly thickened.
11. pour over squirrels. serve over steamed rice.
12. yields 8 servings
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