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 squirrels 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 to10 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.

Serves 6

from: Rival's Crock-Pot Slow Cooker Cuisine; 1995