Wednesday, June 28, 2006

Squirrel Sauce Piquante


  • 2 squirrels, cut up
  • 2 large onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup oil
  • 1 Tbs. flour
  • 1 small can tomato sauce
  • 1 small can Rotel tomatoes
  • water
  • salt and pepper
    Season squirrel with salt and pepper. Using a Dutch oven, add oil and squirrel. Brown pieces of meat well on both sides. Remove meat. Lower heat to medium and sauté onions, bell pepper and flour in same pan until brown. Return squirrel to pan and add tomato sauce, Rotel tomatoes and enough water to cover meat. Cover pot with a tight fitting lid and simmer for at least 1 hour, or until meat is tender. Add onion tops and parsley just before serving. Serve over rice.

    Note: You can also use this recipe for Rabbit Sauce Piquante.

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    1. I really enjoy reading and also appreciate your work.

    2. Mama used to roll the squirrels in cayenne pepper before proceeding. Is this a common technique?


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