After The Hunt with Chef John Folse | LPB
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Saturday, December 15, 2018
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Prep Time: 2 Hours
Yields: 6 Servings

3 medium squirrels, dressed and quartered
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 cup flour
½ cup vegetable oil
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup chopped garlic
3 cups water or chicken stock
1 cup sliced green onions

Rinse squirrel well under cold running water. In a large bowl, season squirrel with salt, peppers, granulated garlic and hot sauce. Dust squirrel with flour, shaking off excess, then set aside. In a large cast iron skillet, heat oil over medium-high heat. Add squirrel and brown on all sides, turning often. Remove meat from skillet, set aside and keep warm. In the same skillet, sauté onions, celery, bell peppers and chopped garlic for 3–5 minutes or until wilted. Return squirrel to skillet and slowly add water or stock. Bring to a rolling boil then reduce to simmer. Cover and cook 1–1½ hours or until squirrel is tender. Continue to add water as necessary to retain volume. Add green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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