Squirrel Stew - cooking recipe

Ingredients

8 to 10 squirrels
salt and pepper
1 c. flour
2 c. vegetable oil
2 bell peppers
4 onions
1/2 bunch celery
1 bunch parsley
2 bunches green onions
8 cloves garlic
8 to 10 chicken or beef bouillon cubes
1 large pot rice

Preparation

Cut squirrels.
Season with salt and pepper.
Put flour and squirrels in bag and shake.
In large pot, heat oil and add squirrels.
Fry until browned.
Remove and keep warm.
Add flour out of bag to oil to make roux; heat until flour is dark brown. Chop all vegetables and add to roux.
Add squirrels and cover with water.
Add bouillon cubes and Kitchen Bouquet for color.
Bring to a boil.
Lower heat and simmer for 5 hours.
Serve over rice. Serves 12.