Mike West's Squirrel Stuff

Smothered Squirrel

6 squirrels, cut into 4 quarters
2 pounds Grillades
5 tablespoons mustard
Salt, red, black and white pepper to taste
Cooking oil
3 onions, chopped
1/2 bunch green onions, chopped
1/4 cup chopped parsley
1 bell pepper, chopped
4 cloves garlic
1teaspoon garlic powder
2 cups chicken stock

Marinate squirrel and grillades by rubbing liberally with mustard and seasonings. Let sit overnight.

Pour 1/4" cooking oil into a large black pot and heat. When oil is hot, drop in 4 or 5 pieces of squirrel at a time. (The mustard marinade will help make the gravy.) When meat turns brown, remove from pot and repeat the process with the grillades.

Remove all meat from the black pot and pour out excess oil, leaving about 1 tablespoon. Scrape the bottom of the pot to loosen the residue (the residue is what gives the gravy its consistency). For extra flavor, stir in any liquid you may have left over from your marinade mixture.

Add onions, green onions, parsley, bell peppers, garlic cloves and garlic powder. Let simmer until the onions turn transparent. Add 2 cups chicken stock and continue stirring until all ingredients have blended together. Stir in the meat and smother about 1-1/2 hours on low heat. When squirrel is tender (meat separates from bone), it is ready to serve over rice. Enjoy!

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