squirrel and grillades by rubbing liberally with mustard
and seasonings. Let sit overnight.
1/4" cooking oil into a large black pot and heat.
When oil is hot, drop in 4 or 5 pieces of squirrel
at a time. (The mustard marinade will help make the
gravy.) When meat turns brown, remove from pot and
repeat the process with the grillades.
all meat from the black pot and pour out excess oil,
leaving about 1 tablespoon. Scrape the bottom of the
pot to loosen the residue (the residue is what gives
the gravy its consistency). For extra flavor, stir
in any liquid you may have left over from your marinade
onions, green onions, parsley, bell peppers, garlic
cloves and garlic powder. Let simmer until the onions
turn transparent. Add 2 cups chicken stock and continue
stirring until all ingredients have blended together.
Stir in the meat and smother about 1-1/2 hours on
low heat. When squirrel is tender (meat separates
from bone), it is ready to serve over rice. Enjoy!