Squirrel in Cream

  • 2 small squirrels; cut up
  • 1 onion; finely chopped
  • 1/2 tsp. leaf thyme
  • 4 oz mushrooms; sliced & drained
  • 1 cup beef bouillon
  • 1 cup sour cream
  • 2 tbsp. lemon juice
  • 3 tbsp. flour
  • parsley; minced

Marinate squirrl overnight in refrigerator in salted water. Before cooking, remove squirrel pieces; drain and pat dry.

Place squirrel, ham, onion, thyme and mushrooms in Crock-Pot. Pour in bouillon, moistening well. Cover and cook on Low for 8 to 10 hours.

Before serving, turn to High. Combine sour cream, lemon juice and flour. Remove squirrel to a warm platter. Stir sour cream mixture into Crock-Pot. Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley.

Yield: 6 Servings

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