How to Make Squirrel and Dumplings . My mother and grandmother often prepared this delicious, filling meal when I was growing up, and I still get a hankering for it when autumn chills the air. Sometimes you just need a warm bowl of squirrel.
We have made them before, but that method takes a while and requires quite a bit of hands-on work.. Once the squirrel is cool enough to handle, pick the meat from the bones and add it back to the pot. I usually season squirrels with salt, pepper, garlic and diced onion and pressure cook until the meat falls off the bone.
Make sure there is enough in the pot to fill at least half the pot. Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours). Uncover your rested dumpling dough and, using a pizza cutter, cut it into 1-inch by 2-inch dumplings. “Squirrel and dumplings” ranks high on my list of all-time-favorite wild game dinners. Remove the meat from the bone and save the broth. Squirrel and dumplings takes a little more work. If there is not, add more water. When they are all in, turn down heat to low, put lid on the pot and let simmer for 15 minutes. Drop dumplings into boiling broth a handful at a time. Bring squirrel broth and pet milk to a boil. I make dumplings (actually egg noodles) by using: Ingredients: 1 egg; Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
Step-by-Step . Sometimes you just need a warm bowl of squirrel and dumplings.