1 med. squirrel
Salt
Red pepper
3 tbsp. cooking oil
2 lg. onions, chopped
3 stalks celery, chopped
1 clove garlic, chopped (optional)
1/4 green pepper, chopped
4 tbsp. chopped parsley
2 c. uncooked rice, washed
1 1/2 c. water
2 tsp. salt

Cut squirrel into serving pieces; season well with salt and red pepper. Saute squirrel in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly 2-3 minutes. Add salt; cook slowly about 30 minutes or until rice is cooked. Serves 2-4.