Fry the bacon until crisp; remove them and set aside.
Roll the squirrel pieces in the flour mixed with mustard, thyme,
pepper, and salt, using all of the flour mixture if possible, and brown
the pieces over medium heat. Take 15 minutes to do this.
Add the chicken broth, cover, and simmer until the saddle pieces
seem tender, about 15 minutes.
While the squirrel is simmering, saute first the onion, then the
mushrooms, in butter and set aside.
When done, remove the squirrel pieces temporarily and stir in the
sour cream, onion, and mushrooms. Make sure the sour cream melts
with the other ingredients, and if necessary add a bit of hot water.
Simmer for 5 minutes, but don't let it boil.
Now stir in the sherry, add the bacon bits and the squirrel pieces, and
simmer just until the squirrel is heated again. Garnish with minced