SQUIRREL IN WHITE WINE




4 Squirrels, cut up
2 T. butter
¼ cup olive oil
salt and pepper
2 cloves garlic crushed
½ tsp. Rosemary
1 cup dry white wine
1 cup chicken broth
1 T chopped parsley
2 cups 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 five minutes. Serves four.