Squirrel in Cream

 

2 small squirrels

cut up 1 onion -- finely chopped

1/2 teaspoon leaf thyme

1 4 oz can sliced mushrooms -- drained

1 cup beef bouillon

1 cup sour cream

2 tablespoons lemon juice

3 tablespoons flour

minced parsley

 

Marinate squirrl overnight in refrigerator in salted water. Before cooking, remove squirrel pieces; drain and pat dry. Place squirrel, 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. Remo ve squirrel to a warm platter. Stir sour cream mixture into Crock-Pot. Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley. Serves 6