4 cut up squirrels (use only hind legs and meaty back pieces)
1 chopped green sweet pepper
1/4 cube butter
4 tbsp. red cooking wine
1 can cream of mushroom soup
1/4 c. vinegar
1 lg. chopped onion
4 tbsp. salt
1 tsp. Adolph's tenderizer
2 tsp. pepper
1 c. flour
Crisco and cooking oil

Mix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until brown. Place pieces in baking dish. In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 300 degrees for 45 minutes.