Mix:

1tspn- white pepper
1tspn- cayenne pepper
1tblspn- black pepper
1 tblspn- season salt(I like Lawry's)
1/2 cup flour


Section out your squirrel, dip the pieces in buttermilk, shake off most of the buttermilk and dredge the pieces in the flour/spice mix. Brown the pieces in a heavy pan with some oil(peanut or olive is my preference). Set the browned pieces asside.


Make a roux(You don't know how to make roux? What kind of cook are you! ) Roux is the basic ingredient in every cajun kitchen around. To make your roux. Mix oil (peanut is best IMO) with flour, a little bit more flour than oil, say 1 cup oil and 1 cup+2 tablespoons of flour. Blend the flour in a little at a time and whip it until the mix is smooth. Pour the mix in a heavy pan(cast iron) and cook over low heat. The length of cooking time depends on what kind of roux you are making. For this reciepe you are making a "peanut butter" roux, so you will cook it for about 15-18 minutes. You must stir it constantly. CONSTANTLY. Don't stop for anything, don't run to the restroom, or answer the door, KEEP STIRRING! If you see little black flakes in your roux at any time it is burnt and ruined, toss it. After 15 minutes or so your roux should be a nice peanut butter color. It's ready!

Rough chop and drain a large onion, brown the pieces in some oil. Add the onion to your roux. Chop 2-3 nice tomatoes and add them to the mix(or dump in 2 cans of canned tomatoes). Add the squirrel pieces and 1-2 bay leaves. Add a teaspoon of your season salt to the mix, you can also put in more of the pepper if you like, just add the hot stuff to taste(watch the white pepper, it can quickly overpower the other spices). Cover the pot and simmer for 30-45 minutes, until the meat is falling off the bones. Remove the bay leaves.

Congratulations! You just made Squirrel in Sauce Picante! Serve over rice with a nice crusty french bread. This is also great with rabbit or even yardbird.