Preparation:
Cut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet.
Sauté onions, celery, garlic, green pepper and parsley in oil until wilted.
Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender.
Add rice and water. Stir thoroughly.
Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.
October, 1990 - Louisiana Conservationist Calendar |
