Marinate squirrel overnight in salted water in refrigerator. When ready to cook, drain squirrel pieces and pat dry. Place squirrel, ham, onion, mushrooms, bouillon and thyme in slow cooker. Cover and cook on low for 8 to 10 hours. Before serving, turn slow cooker to high. Transfer squirrel to heated platter; set aside. In small bowl, combine sour cream, flour and lemon juice. Stir sour cream mixture into juices in slow cooker. Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley.

In large bowl, combine hare, wine, onions, spices, salt and pepper. Cover and refrigerate for 1 or 2 days, turning hare occasionally. When ready to cook, remove hare and pat dry; reserve marinade. In heatproof casserole, melt butter; brown hare on all sides. Remove from heat; add marinade and herb bouquet. Cover and bake at 350 degrees F for 2 to 3 hours. During last half hour of baking, sprinkle with flour and stir. Continue baking, uncovered, for remaining time. Thicken gravy with more flour; strain and pour over hare.

Clete Bellin
Forestville, WI