Squirrel and Dumplings

Rev BJ Friley


This is 1 of the many recipes that I have developed over my lifetime of outdoor life.


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5 - 6
squirrels or 3 rabbits
4 c
water to cover meat
1 large
onion, sliced
1 c
celery with leaves, chopped
1 medium
carrot, scraped and sliced
2 tsp
1/4 tsp
black pepper
1/2 c
cold water (for gravy)


2 c
sifted flour
3 tsp
baking powder
1 tsp
2 Tbsp
1/4 c
parsley, optional
1 c
water, approximately

How to Make Squirrel and Dumplings


  • 1Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
  • 2Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours).
  • 3Remove meat from broth and pick out bones.
  • 4Strain broth and mash vegetables through strainer into broth.
  • 5Add water to make 5 cups.
  • 6Return to heat and boil.
  • 7Stir 1/2 cup cold water into 6 Tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about 1 minute).
  • 8Season to taste.
  • 9Directions for Dumplings: Mix flour, baking powder and salt in a bowl.
  • 10Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.
  • 11Drop dumpling batter into steaming kettle in 12 or more mounds.
  • 12Cover and cook for 20 minutes. Enjoy!
  • 13OPTIONAL: Serve on platter with gravy seperate.

Printable Recipe Card

About Squirrel and Dumplings

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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