Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        squirrel
                        salt and cayenne pepper
   2      large         e onions - chopped
   3                    celery stalks - chopped
   1                    garlic clove - chopped
   3      tablespoons   oil
     1/4                green pepper - chopped
   4      tablespoons   parsley - chopped
   1      cup           uncooked rice - washed
   1 1/2  cups          water
   2      teaspoons     salt
                        Louisiana hot sauce - to taste

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