This recipe for “Squirrel in Cream Sauce” is from:“Linda Stephenson’s Wild Game Dutch Oven Cooking”:2 squirrels, cleaned and cut into serving pieces1 medium onion, chopped1/2 tsp dried thyme1 (4 oz) can mushrooms, sliced and drained1 c beef broth1 c sour cream2 Tbs lemon juice3 Tbs flourIn a large bowl, soak squirrel in salted water overnight. Remove pieces and rinse. Combine squirrel, onion, thyme, mushrooms and broth in Dutch oven. Cook for two hours.Remove meat to a platter and keep warm. In a medium bowl, combine sour cream, lemon juice and flour, stir well. Add sour cream mixture into Dutch oven and stir until thickened. Spoon sauce over meat.(Linda recommends using a 12-inch Dutch oven, with a temperature of about 325 degrees.)