Squirrel Jambalaya

Squirrel, along with rabbit, is one of the most popular of small game, but it is much more varied when it comes to edibility. If the squirrels have been eating acorns, which can be judged by the area in which they are taken, they should be soaked in 1 tablespoon vinegar per quart of water overnight before cooking. Squirrels have scent glands in the small of the back as well as under all four legs. These, of course, should be removed. Do not remove all of the body fat; some should be left for flavor. A young squirrels meat is pink to rosy in color while raw; it turns a darker red as the animal ages. If you think you have an old, tough animal, soak it in 3/4 cup salad oil with 1/4 cup lemon juice for 1 hour before cooking. Many people use squirrel to stretch upland game-bird recipes, and squirrel is frequently substituted in chicken recipes. Gray squirrels dress out at about 1/2 pound, fox squirrels around 3/4 pound. Some people tell the age of a squirrel by checking the underside of the tail in a good light. If there are two or three dark bands running the length of the fur on either side, its a young one. Older squirrels have only one such band. Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Huggs Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Tried and proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc. Posted to CHILE-HEADS DIGEST by Uncle Steve on Oct 6, 1999,