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It seems like we have had tons or rain lately. I checked on the WMA that I would go to last weekend to see if the gate was open. It was as thick as a jungle out there and the bugs were just as bad.
 
GreenPanther said:
It seems like we have had tons or rain lately. I checked on the WMA that I would go to last weekend to see if the gate was open. It was as thick as a jungle out there and the bugs were just as bad.
Click to expand...

The vegetation has really grown fast with the rain and heat. It's like the tropics in places around here.
 
http://www.jfolse.com/recipes/game/rabbit03.htm
You can use all squirrels (or all rabbits).

Rabbit and Squirrel Sauce Piquante
PREP TIME: 2 Hours
SERVES: 8


COMMENT:
Sauce piquante, or peppery sauce, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called peppery, the sauce has just the right touch of spice.
INGREDIENTS:

  • 1 rabbit cut into 8 pieces
  • 1 squirrel cut into 8 pieces
  • 1 cup oil
  • 1 cup flour
  • 1 (6-ounce) can tomato paste
  • 2 cups chopped onions
  • 1 cup chopped celery
  • ½ cup chopped bell peppers
  • 2 tbsps diced garlic
  • 1 (10-ounce) can Rotel tomatoes
  • 1 (16-ounce) can whole tomatoes
  • 1 quart beef stock
  • 2 tbsps sugar
  • salt to taste
  • black pepper to taste
  • cayenne pepper to taste
  • ½ tsp oregano
  • 2 tbsps Worcestershire Sauce
  • ½ cup sliced green onions
  • ¼ cup chopped parsley
METHOD:
In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Season rabbit and squirrel using salt and peppers and sauté until golden brown. Remove from oil and keep warm. Add flour to pot and, using a wire whisk, stir until dark brown roux is achieved. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato paste and continue to stir 5-6 minutes or until the sauce is a nice brown color. Add tomatoes and beef stock. Blend well into the roux mixture, bring to a rolling boil and reduce to simmer. Add meat, sugar, salt and peppers. Blend well. Add oregano and Worcestershire. Allow to simmer 1 hour or until game is tender. Finish with green onions and parsley. Serve over a plate of steamed white rice.

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