Instructions: 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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