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 separate skillet, saute mushrooms in light butter and add to meat; cook 5 minutes
more. Warm cream 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.
Simmer on low for 5 minutes; do not let boil. Pour over meat.