Ingredients:
- 4 similarly sized squirrels
- 3 to 4 tbsp. cooking oil
- One pint Guidry’s Fresh Cut seasoning mix
- 4 cups white rice
- 2 cans mushroom/steak sauce
- 3 cups water
Directions:
Season squirrels to acceptable taste and picante levels with spices of personal taste such as Tony Chachere’s mix, Targil seasoning mix or other local, preferred option.
Brown four similarly sized squirrels until they’re dark brown in a black or gray dutch oven. Brown them well, as this encourages formation of a tasty residue (aka gratin) to be formed on the bottom and sides of the pot.
After browning is complete, remove the squirrels but leave residue in pot.
In the same pot, saute the contents of the one pint of Guidry’s Fresh Cut Seasoning mix or other preferred choice until onions are transparent and they absorb the residue. Add water as necessary until onions are transparent.
Place squirrels back into the pot with three cups of water and the two cans of mushroom/steak sauce. Some hunters also add mushroom pieces to this gravy.
Cook contents at a slight, simmering boil for 1 to 1 1/2 hours, stirring occasionally.
While simmering, cook rice and prepare other preferred such as salad, smothered okra, smothered potatoes with sausage, Cajun/creole french bread or corn concoctions.
Enjoy a pleasant dinner with family and friends, and share the day’s hunting experience.
