4 squirrels, cut in serving pieces
2 tbsp. butter
1/4 c. olive oil
Salt
Pepper
2 cloves garlic, crushed
1/2 tsp. rosemary
1 c. dry white wine
1 c. chicken broth
1 tbsp. chopped parsley
2 c. sliced mushrooms

Saute squirrel in butter and oil until lightly browned; add salt and pepper to taste, garlic, rosemary, wine and broth; simmer until nearly done, turning often. Add parsley and mushrooms, cook 5 minutes. Serves 4.