Smoked squirrel

2 squirrels, cut into joints.
1 tsp garlic, crushed.
1 cup red wine.
1 cup water.
4 tbsp sugar.
1/4 cup salt.
1/4 tsp pepper.
1 tbsp monsodium glutomate.
In a plastic bowl mix all the ingredients together and marinate the squirrel for about 14 hours. Ensuring the squirrel is covered. When marinating is complete, drain the squirrel and place on baking paper to dry.
Next, place the squirrel pieces on already oiled racks in your smoker for approx 2 hours. Finally, bake the squirrel in the oven at 220C for two hours. Baste ocassionally with butter.
John.