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Stewed Squirrel with Sour Cream
2 Squirrels -- cut serving pieces
1 cup Minced onions
2 tablespoons Butter
1/2 cup Quartered mushrooms
1/2 cup Flour
1 tablespoon Minced parsley
4 Bacon strips -- minced
3 1/2 cups Beef broth
1/8 teaspoon Freshly-ground black pepper
1/4 teaspoon Salt
1 cup Sour cream
Water -- as needed
Brown onions in butter in a Dutch oven. Add squirrels and mushrooms and brown lightly. Add flour and brown it. Add parsley and bacon, and cook until bacon is half done. Add broth, season to taste, and stew slowly for 45 minutes. For the gravy, combine sour cream and some water. Stir into squirrel broth; heat, but do not boil after adding sour cream.
This recipe yields 2 to 4 servings.
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