squirrel and dumplings
(1 rating)
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
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(1 rating)
method
Stove Top
Ingredients For squirrel and dumplings
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5 - 6squirrels or 3 rabbits
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4 cwater to cover meat
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1 lgonion, sliced
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1 ccelery with leaves, chopped
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1 mdcarrot, scraped and sliced
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2 tspsalt
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1/4 tspblack pepper
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1/2 ccold water (for gravy)
- DUMPLINGS:
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2 csifted flour
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3 tspbaking powder
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1 tspsalt
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2 Tbspshortening
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1/4 cparsley, optional
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1 cwater, approximately
How To Make squirrel and dumplings
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1Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
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2Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours).
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3Remove meat from broth and pick out bones.
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4Strain broth and mash vegetables through strainer into broth.
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5Add water to make 5 cups.
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6Return to heat and boil.
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7Stir 1/2 cup cold water into 6 Tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about 1 minute).
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8Season to taste.
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9Directions for Dumplings: Mix flour, baking powder and salt in a bowl.
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10Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.
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11Drop dumpling batter into steaming kettle in 12 or more mounds.
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12Cover and cook for 20 minutes. Enjoy!
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13OPTIONAL: Serve on platter with gravy seperate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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