Squirrel and dumplings ranks high on my list of all-time-favorite wild game dinners. My mother and grandmother often prepared this delicious, filling meal when I was growing up, and I still get a hankering for it in September just about the time autumn starts chilling the air and hunting seasons begin.
Preparation is simple and inexpensive. Take a tough old squirrel, or a young one if that is all you have, and stew it for a few hours in seasoned broth, until the sweet pink meat falls from the bones.
Remove the bones, then take the dumplings you prepared earlier and drop them in the pot with the meat. Allow the dumplings to cook a few minutes until the stock has thickened, and you will have before you a glorious dish that will titillate the taste buds of even the most jaded diner.
We like to serve squirrel and dumplings in large soup bowls with a sprinkling of finely chopped fresh parsley on top and lots of freshly ground black pepper. Tradition dictates that you include on the side several slices of light bread for sopping up the rich gravy.
Other Squirrel Dishes
I admit to being a bit zealous when it comes to my squirrel and dumplings, but I am no less fervent in expounding the virtues of a spicy squirrel jambalaya prepared in a black-iron skillet over a campfire, or a fried young squirrel served with cat’s-head biscuits and milk gravy, or marinated squirrel grilled until it is pink and tender over a smoky fire. Squirrel is scrumptious no matter how you serve it up, and there seems no end to the variety of mouth-watering recipes one can create using these delectable small-game animals.
Here’s the complete recipe for squirrel and dumplings, so you can give it a try this season if you’re so inclined. Those of you wrinkling your noses up at the suggestion of eating squirrels just don’t know what you’re missing. Cook some up and see.
Squirrel & Dumplings
3 squirrels, cut in serving pieces
1 cup chicken broth
Water
Salt and pepper, to taste
Dumplings (recipe below)
Place the squirrels in a large Dutch oven or cooking pot. Add the chicken broth and enough water to barely cover the squirrel pieces. Season with salt and pepper.
Bring to a boil, reduce heat and simmer until the meat is tender and falling from the bones, 1 to 2 hours. Transfer the squirrel pieces to a big platter or bowl, while reserving the broth. Let the meat cool, then remove all the bones. There are many tiny bones, so take your time and be sure not to leave any.
Place the deboned squirrel meat back in the cooking pot with the broth. Bring back to a full boil, then reduce the heat to a brisk simmer and add the dumplings. Cover and cook gently for 8 to 10 minutes. Serves 4 to 6.
Dumplings:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon parsley flakes
1/3 cup vegetable shortening
1/2 cup milk
Combine the flour, baking powder, salt and parsley flakes. Use a pastry blender or large fork to cut the shortening in with dry ingredients. Hold the handle of the utensil and press the blades into the shortening, then twist the blender or fork a half-turn and lift up. Repeat this motion until the mixture has a somewhat flaky texture. Add enough milk a little at a time to stiffen the dough.
Shape the dumpling mixture into a ball, and roll to a thickness of 1/8-inch on a lightly floured surface. Cut into 1-inch strips, and drop into boiling squirrel stock. Complete cooking as noted above.
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