Squirrel and Dumplings

Rev BJ Friley


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

★★★★★ 1 vote
Stove Top


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


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.

About this Recipe

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