Gizzard Cajun Squirrel

Cut each squirrel into eight pieces, including heads.

Combine peppers and sea salt together.

Season both sides of cut up squirrel with mixture.

Melt butter in 12-inch cast-iron skillet and fry squirrel until browned all over and they start to stick to the pot.

Remove the squirrel; add 1 cup onion and crushed garlic. When vegetables are soft add 1/2 cup water, 1 tablespoon Worcestershire sauce and squirrel.

Cover; let simmer until tender, about 1 hour or 2.

Add flour and green onion tops; cook 5 minutes, stirring until slightly thickened.

Serve with rice.