Ingredients
Utensils

2 tablespoons butter Medium-size sauce pan
1/4 cup (60ml) brandy
1 tablespoon parsley, dried
2 cups (500 ml) chopped onions
2 tomatoes, sliced thin
3 cloves garlic, minced
2 squirrels, cut in pieces
2 cups (500 ml) water
Salt and pepper to taste
Directions
In a medium-size sauce pan, melt the butter over very low heat
Add the brandy, parsley, onions, tomatoes, and garlic, and simmer, covered, for 15 minutes
The onions should be limp
Add the squirrel pieces and water and cook, uncovered, until tender, about 45 minutes
Season to taste with salt and pepper