8 servings

Cajun Squirrel Stew


4 squirrels, cut in pieces
Cajun seasoning
1 stick butter
1 cup chopped onions
½ cup chopped bell peppers
4 cloves garlic, chopped
1 tablespoon Worcestershire sauce
½ cup burgundy wine
1 tablespoon flour
1 – 4 oz. can mushrooms
1 tablespoon chopped green onions
1 tablespoon chopped parsley


Cut each squirrel into 8 pieces. Season with Cajun seasoning.

Melt butter in Dutch oven and fry squirrels until browned all over and starting to stick to pot. Add onions, bell peppers, and garlic. Cook 5 minutes.

When vegetables are tender, add a small amount of cold water and Worcestershire sauce. Cover the pot and let simmer about 1 hour.

Stir well and add ½ cup burgundy wine. Cook until squirrels are tender.

Remove the squirrels from the pot and to the remaining juices add flour mixed with mushroom liquid. Add mushrooms, green onions, and parsley. Cook for 5 minutes and stir until slightly thickened. Pour over squirrels.

Serve over hot Louisiana rice.