4 squirrels, cut in pieces, including heads
1/2 c. burgundy wine
1 tbsp. chopped green onion tops
1 tbsp. chopped parsley
4 cloves garlic
Salt and pepper to taste
1 tbsp. Worcestershire sauce
1 stick butter
1 c. chopped onions
1/2 c. chopped green bell pepper 1 tbsp. flour
4 oz. can mushrooms

Cut each squirrel into 8 pieces, including heads. Season with salt and pepper. Melt butter in a Dutch oven and fry squirrels until browned all over and they start to stick to the pot. Add a cup of chopped onions, 1/2 cup of bell peppers, and 4 cloves garlic. When vegetables are soft, add a small amount of water, a tablespoon of Worcestershire sauce, cover the pot and let simmer about 1 hour. Stir well and add 1/2 cup burgundy wine. Cook until tender. Remove the squirrels from the pot and add the remaining juices, a tablespoon of flour mixed with liquid from can of mushrooms. Add mixture of a tablespoon of chopped onion tops, tablespoon of finely chopped parsley and the mushrooms. Cook for 5 minutes, stirring until slightly thickened and pour over squirrel. Serve with boiled rice or spaghetti. Serves 8.