Squirrel Sauce Piquante with pics

Made one of my favorite dishes this past weekend after killing a few (also added some deer meat from the camp freezer and some andouille)


Used John Folse's recipe like always. Apprantly, this weekend I learned John Folse is a yankee for using tomato paste


I usually multiply the below recipe by 1.5

2 squirrel cut into 8 pieces (I usually use the legs and keep them whole)
1 lb or so of other meat as well(rabbit, more squirrel, deer, etc)
1 cup oil
1 cup flour
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
2 tbsps diced garlic
1 (10-ounce) can Rotel tomatoes
1 (16-ounce) can diced/whole tomatoes
1 quart beef stock
2 tbsps sugar
salt to taste
black pepper to taste
cayenne pepper to taste
½ tsp oregano
2 tbsps Worcestershire Sauce
½ cup sliced green onions
¼ cup chopped parsley


METHOD:
In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season rabbit and squirrel using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 4-5 hours or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.