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From the Cookbook: Squirrel and Dumplings

It might not have the well-regarded status of venison, but squirrel could well be the best tasting game in the woods. Give this recipe a try and decide for yourself.

7/26/2012

It doesn't get as much press as venison and it probably won't even reach as many tables as waterfowl does, but squirrel meat isn't something to be ignored. There are plenty of seasoned hunters out there who have gone as far as to call squirrel the best tasting game meat you'll find, and AmericanHunter.org contributor Georgia Pellegrini is inclined to agree. That's why the latest recipe from the NRA Members' Wild Game Cookbook is squirrel and dumplings.

If you're feeling a craving for some down-home style dumplings, grab yourself some squirrel and give this recipe a try. It's also ideal for any rabbit meat you may have on hand.

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Squirrel and Dumplings
Following recipe taken directly from the NRA Members' Wild Game Cookbook, Second Edition

Ingredients:
• 5-6 squirrels or 3 rabbits
• 4 cups water (for meat)
• 1 large onion, sliced
• 1 cup celery with leaves, chopped
• 1 medium carrot, scraped and sliced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ½ cup cold water (for gravy)
• 6 tablespoons flour

Combine meat, water, vegetables, salt and pepper in a large kettle with tight cover. Cover, heat to a boil and simmer until meat is tender (one to one and a half hours). Remove meat from broth and pick out bones. Strain broth and mash vegetables through strainer into broth. Add water to make five cups. Return to heat and boil.

Stir one half cup cold water into six tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about one minute). Season to taste.

Return meat to gravy, heat slowly to boiling while making dumplings.

Dumplings:
• 2 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening
• ¼ cup parsley, optional
• 1 cup water, approximately

Mix flour, baking powder and salt in a bowl. Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.

Drop dumpling batter into steaming kettle in 12 or more mounds, cover and cook 20 minutes with no peeking! Serve on platter with gravy separate.

Originally Submitted By:
Jean Ledford
Atlanta, Ga.

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2 Responses to From the Cookbook: Squirrel and Dumplings

David C wrote:
October 23, 2013

How many people will this serve? Would this be the main course or more like 'a side?'

Travis wrote:
August 01, 2012

Steaming kettle? Do you mean something like a dutch oven with a little water in it? Should the dumplings be submerged?