Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Wild Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sm Squirrels -- cut up
1 Onion -- finely chopped
1/2 ts Leaf thyme
4 oz Can sliced mushrooms -- drained
1 c Beef bouillon
1 c Sour cream
2 tb Lemon juice
3 tb 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.
