4-5 squirrels, cleaned and de-headed 1/4 lb (1 stick) margarine 1 cup chopped onions 1/2 c chopped bell pepper 4 cloves garlic (chopped) 1 tbsp Worcestershire sauce 1 tbsp. finely chopped shallots 1 tbsp. finely chopped parsley 1/2 cup Burgundy wine 1 tbsp. flour (heaping) Tony Zachary's Creole Seasoning (or salt, red and black pepper) 4-ounce can mushroom (bits&pieces)
Cut each squirrel into pieces. Season well with Tony's or salt and pepper. Melt margarine in a large cast iron pot and fry squirrels until browned all over and they start to stick. Add onions, bell peppers and garlic.
When vegetables are soft, add 1 cup of cold water, and Worcestershire sauce. Cover the pot tightly and let simmer on very low heat 1 hour. Stir well and add burgundy wine. Recover and cook until tender. Remove cooked squirrel from pot, leaving as much juice in the pot as possible.
Add 1 tbsp. flour to the liquid from the mushrooms and mix well. Add this mixture, chopped onion tops, parsley and mushrooms to the gravy. Cook for 5 minutes, stirring constantly until thickened. Pour over cooked squirrel.
Serve over steaming rice. Yummy!