About every 6 months I escape to South Louisiana. I have several friends there, it’s relatively close, and I
have read many enchanting love stories about Louisiana vampires love the food. If you browse my cookbook collection, almost half of them are based on pelican state cuisine. The cool thing about food from Louisiana is its adaptability to game.
So as a consequence of my ambitious goal to kill a squirrel in every state, I have a freezer full of limb chickens. I love gumbo and etouffee, but this time I decided to make a sauce piquant. A Spanish influenced Cajun staple this is also good with venison, gator and rabbit.
- 5 pounds of squirrel (about 5 fox squirrels, 7 gray, or 10 red)
- 1/2 cup of bacon fat
- 2 cups all purpose flour
- 3 cups of chopped yellow onion
- 1 cup chopped bell pepper
- 1 cup chopped green onions
- 1 cup chopped celery
- 1 cup chopped parsley
- 2 tablespoons chopped garlic
- 2 cups of stock (I used duck–chicken will work)
- 2 pounds of mushrooms, sliced
- 8 cups of tomato sauce
- 2 cups of dry white wine
- 1 cup of jalapeno stuffed green olives
- 1/4 cup of Worcestershire sauce
- 3 tsp of ground cayenne pepper
- 3 sprigs of fresh mint
- 3 tablespoons of salt
- 1 cup diced Tasso Ham
- First, make a roux. Combine bacon fat and flour and cook over medium heat in preferably a cast iron dutch oven. Stir continuously until the roux has reached the color of dark caramel and smells feintly like popcorn. If you prefer a dark roux, continue until the color of chocolate. However, start all the way over if you burn it. Trust me, it won’t work.
- Stir in the onions, bell pepper, green onions and celery. Cook until the onions are soft and clear, about 10 minutes.
- Add the parsley and garlic and cook another 5 minutes.
- Introduce the duck stock slowly, stirring constantly. The consistency should be creamy, like a thick gravy.
- Add the rest of the ingredients and bring to a boil. Reduce heat to low, cover, and simmer four hours or until squirrel meat begins to separate from bone. If desired, remove the squirrel from the pot, debone the meat, and return to pot.
- Serve over rice, spaghetti, or fresh French bread.
This recipe is enough for 10-15 people, so share it with your friends or freeze some for later. Do any of you make a sauce piquant? I’d love to hear about your version.