Thread: Braised Squirrel

Thanks for the compliments ya'll, they are indeed good eats :eat:

Another good way to cook these guys is with dumplings.

For squirrel dumplins, I start out with 6-8 squirrels, and pressure cook them till they get to 15# of pressure.
If you don't have a pressure canner/cooker, you can parboil them.
Let cool and pull the meat.
Keep the stock.

Then for the good part.
Around here, everybody has their own dumplin recipe, but here are two good'uns!
If you are health concious, you can take 2 1/2 cups of self rising flour, and a pint of heavy whipping cream.
Mix together slowly, this also makes some of the best biscuits you have ever eaten and they only have about 1/15th of the cholesterol of a regular biscuit.
Or just get some Bisquick mix and make up enough for two batches of biscuits.

When you have the dough ready, return the meat back to the stock and bring to a boil.
When boiling, just pinch off pieces of dough ( I do mine the size of a golf ball more or less) and drop them in.
I like a lot of dumplins in mine, therefore the two biscuit batch.
Keep stirring and they will eventually thicken up.
If it doesn't thicken, use a little cornstarch dissolved in hot water, and it will thicken up pretty good.

This is a meal that is fine when fresh, but the next day, it will make you slap your Mama!

Dang Chile.. I may have to find a way to get you to make some for me... Will pay