Squirrel Sauce Piquante

[Ol’ Sloughfoot]

Quarter squirrels. Discard rib cages. Season well with quality season all. Brown well in lard or oil. Add onions, bell peppers, celery, green onions. 2x onions to other vegetables. Continue cooking until all water from vegetables is cooked out and back to browning. Add broth/stock to slightly cover squirrel. Add generous amount minced garlic. Add just enough tomato paste to give a rust tint to gravy. Add same amount of dark roux as tomato paste. Cover and simmer until squirrel about to fall off bone. Finish with green onions and parsley. Serve over rice.