squirrel and dumplings
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
prep time
cook time
method
Stove Top
yield
Ingredients
- 5 - 6 - squirrels or 3 rabbits
- 4 cups water to cover meat
- 1 large onion, sliced
- 1 cup celery with leaves, chopped
- 1 medium carrot, scraped and sliced
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water (for gravy)
- DUMPLINGS:
- 2 cups sifted flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening
- 1/4 cup parsley, optional
- 1 cup water, approximately
How To Make squirrel and dumplings
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Step 1Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
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Step 2Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours).
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Step 3Remove meat from broth and pick out bones.
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Step 4Strain broth and mash vegetables through strainer into broth.
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Step 5Add water to make 5 cups.
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Step 6Return to heat and boil.
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Step 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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Step 8Season to taste.
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Step 9Directions for Dumplings: Mix flour, baking powder and salt in a bowl.
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Step 10Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.
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Step 11Drop dumpling batter into steaming kettle in 12 or more mounds.
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Step 12Cover and cook for 20 minutes. Enjoy!
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Step 13OPTIONAL: Serve on platter with gravy seperate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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