Cajun Squirrels and Field Peas

Cajun Squirrels and Field Peas

One more time, for the Community Kitchen Cookbook. This is something like the coon-asses I planted trees with for a season used to do over a propane cooking ring. They used a couple dozen squirrels and fed us all at once. Man, that was some good times. If you want it coon-ass authentic, serve with plenty of cheap beer. Don't get too drunk and kick the pot over.

Squirrel with Black-Eyed Peas
Four medium-size squirrels, drawn, skinned, and cleaned
1/2 lb Black-eyed peas
3 md Onions
2 sm Carrots
1/2 pk Frozen sweet peas
1/4 lb Smoked link sausage
Flour
Bacon fat or lard
Garlic
Little dab of oregano and marjoram
Salt and pepper
1 c Chicken broth
For the slow cooker: serves two

Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and pat dry.

Bring 4-6 cups of water to vigorous boil in a large saucepan, then add the black-eyed peas to it. Boil furiously for 2 minutes, then remove from the heat and cover; hold 15 minutes and drain. Quarter the squirrels, and dredge with flour. Sauté in a skillet in hot bacon fat or lard until golden brown, then drain on a paper towel and place in a crock-pot. Saute the garlic til golden before adding onion. Chop the onions coarsely, and sauté in bacon fat and pan drippings until translucent, and add to the pot. Cut the carrots into 3/4" lengths, and the sausage into 1/8" disks, then add them along with the frozen peas and the cooked black-eyed peas. Salt and pepper to taste and stir gently; add the chicken broth and cook in the crock-pot for 8 hours on low setting, or until the meat is almost falling off the bones. For a different flavor, you can substitute lentils or navy beans for the black-eyed peas.