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Squirrel
in Cream
| Ingredients: |
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2
small squirrels |
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cut
up 1 onion -- finely chopped |
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1/2
teaspoon leaf thyme |
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1
4 oz can sliced mushrooms -- drained |
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1
cup beef bouillon |
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1
cup sour cream |
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2
tablespoons lemon juice |
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3
tablespoons flour |
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minced
parsley |
| Directions: |
| 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 |
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