4 squirrels, cut into pieces
1 c. chopped onion
4 cloves garlic
1/2 c. burgundy wine
1 tbsp. chopped parsley
1 tbsp. flour
1 stick butter
1/2 c. chopped green bell pepper
1 tbsp. Worcestershire sauce
1 tbsp. chopped onion tops
4 oz. or more mushrooms
Tony's creole seasoning

Cut each squirrel into 8 pieces. Season with creole seasoning. Melt butter in a Dutch oven and fry squirrel pieces until browned all over (and starts to stick to the pot). Add a cup of chopped onions, 1/2 cup of bell peppers and 4 cloves of garlic. When vegetables are soft, add a small amount of cold water and Worcestershire sauce. Cover pot and let simmer one hour. Stir well, add 1/2 cup wine. Cook until tender. Add flour to mushroom liquid, onion tops, parsley and mushrooms. Cook 5 minutes. Combine with squirrels. Serve over rice. Serves 8.