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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
Marinate squirrel 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 your choice of cooked rice or egg noodles..