Boil or pressure cook 3 or 4 squirrel until tender. Pick meat off bones and set aside.

1/2 c. oil
1/2 c. flour
1 lg. onion, finely chopped
1 c. chopped celery
1 bell pepper, chopped
1 gallon broth (you may need to add water to make 1 gallon)

Make a roux with oil and flour. Add onions and celery and bell pepper, cook until wilted. Add water, squirrel and other seasonings to taste.

Garlic salt & powder
Salt
Black pepper
Dash of Tabasco
Pinch of sweet basil & marjoram

Simmer about 2 or 3 hours. The secret to making a good roux, is to cook and stir until brown as you can get it without burning it. When you add the vegetables, you can brown it even more.