Hello the campfire;
I thought that with hunting seasons not too far off some of you all might like thes Rx. It is another Rx from costal Ga and South Carolina
"Squirrel Perlue"

3-4 sqiirrels cleaned and demusked
3 TableSpoons oil
3-4 cloves garlic minced
3-4 whole cloves
2 onions minced
2 tablespoons flour (not self riseing)
1 tablespoon celery miced
2 sprigs thyme
at least 1 teaspoon Worchestershire (wooster) sauce
1/2 teaspoon more or less white or black pepper
I teaspoon more or less salt to tasteSkin, De-musk and wash squirrels, and cut up as you would chicken. Heat oil in iron skillet, add cloves and squirrels. Brown Snicely and remove squirrels. Brown onion and garlic over a low flame. Stir in flour to make roux (dark brown).
Return squirrel to pot and add 1 1/2 cups water and remaining ingredients. cover and cook until meat is tender. Serve with Grits or Rice, with bisquets to sop up the garvey.

Some cooks use a little red wine in the Roux for additional flavor. A good Merlot goes well with Perlue as does Ga. Bust Head or strong Black Coffee, or sweet iced tea.
This may be made with Rabbit Dove, or Quail, although Quail has too delicate a taste for a good perlue.
I assume that anyone who is interested in Southern cooking knows how to make a Roux. If not then make a dark thick gravey.
Enjoy
Judge Sharpe.
Is anyone interested in venison Rxs?