1 rabbit cut up
2 squirrels cut up
6 slices bacon
2 cups flour
1 1/4 cup oil
4 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves minced garlic
4 quarts chicken or beef stock
1 can (10 oz) tomatoes
One pound of diced smoked sausage
2 cups smoked ham diced
1 teaspoon salt, 2 teaspoon black pepper, 1/2 to 1 to 1/2 teaspoons cayenne pepper
NOTE: Seasonings are to taste. Start on the low side and add to taste.
2 cups chopped green onions (or regular onions diced. If you have to minced dried onions can work.)
1 1/2 teaspoon oregano
1/2 teaspoon dried rosemary
2 to 3 1/2 tablespoons Tabasco (Depends on your tolerance for spicy)
In a cast iron dutch oven brown the bacon and set to the side.
Brown the squirrel and rabbit in the bacon fat.
Pour off bacon fat and scrape pot to get scrapings set to the side for later use.
On high heat, place your pot on the burner and put in the oil and flour. Stir until mixed well. When it starts to bubble stir constantly for 5 minutes then turn your heat to down to medium high. Keep stirring.
Mix will start to darken keep stirring making sure to scrape the entire bottom of the pot. No rushing this takes time but it’s worth it.
Let the roux darken until it’s about the color of an old copper penny. Or milk chocolate depending on which you are more familiar with.
Once you reach that color turn the heat down to just above low so you have better control of the cooking. Now stir in the veggies. Keep stirring being sure to scrape the bottom of the pot. The mix will get darker thanks to the veggies and is not a sign of burning.
The veggies will begin to get transparent. Cook like this for about ten minutes on low stirring and scraping constantly.
Add stock, rabbit and squirrel pieces, ham, sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings.
Bring to a boil the lower the temperature to a low simmer let cook for about 2 hours maybe a little less depending on your pot and stove.
Test the meat to make sure its done be sure to sir often being sure to scrape the bottom of the pan to prevent burning.
If it looks too thick add water.
Serve with French bread, rice and side of your choice.