4-squirrels, sectioned 4 Tbsp.olive oil 4-6 green onions, chopped 2 cloves garlic, whole 1 cup brandy 1/2 cup dry vermouth 1-2 lb. mushrooms, sliced 2 Tbsp. butter 1 1/2 cups heavy cream 3 egg yolks 1/4 cup port wine
Pressure cook squirrel covered with water for 10-15 minutes. Brown squirrel pieces in skillet with olive oil. Add onions and garlic and cook for 5 minutes over low heat. Add brandy and vermouth. Caution: the vermouth may flame up. Simmer for 30 minutes. In seperate skillet, saute mushrooms in light butter and add to meat; cook 5 minutes more. Warmcream in sauce pan; beat egg yolks in bowl. Place rabbit pieces on a platter. Stir warm cream into the juices left on the skillet. Remove 1/2 cup of this mixture and blend with eggs. Return mixture to skillet and add port wine. Simmeron low for 5 minutes; do not let boil. Pour over meat.
Use this with Rabbit as well!
Use a heavy pan or duth oven for most of this, it lends to a better cook.