Mimi Crosby’s Squirrel Spaghetti Sauce

Cut up and brown your squirrel in some olive oil, add chopped onion, two-three chopped cloves of garlic and saute. Add 1 cup of red or white wine, 1/2-cup chopped kalamata olives, 2 cups water or chicken stock, a teaspoon of Rosemary (or a small sprig of fresh), and a pint of crushed tomatoes. Salt and pepper to taste. Bring to boil, reduce heat to simmer for an hour, or until reduced, and squirrel is tender. Serve over pasta. Also good using rabbit.