squirrel and dumplings

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

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

method Stove Top

Ingredients For squirrel and dumplings

  • 5 - 6
    squirrels or 3 rabbits
  • 4 c
    water to cover meat
  • 1 lg
    onion, sliced
  • 1 c
    celery with leaves, chopped
  • 1 md
    carrot, scraped and sliced
  • 2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1/2 c
    cold water (for gravy)
  • DUMPLINGS:
  • 2 c
    sifted flour
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 2 Tbsp
    shortening
  • 1/4 c
    parsley, optional
  • 1 c
    water, approximately
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How To Make squirrel and dumplings

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

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