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Squirrel 'n' dumplings
I had a good hunt the other day with a couple buddies, we managed to bag 7 squirrels. After a day on the ice with 6lb it was time for some comfort food! I already had the squirrels cleaned and in the fridge ready to go. I did some final trimming and into a pot to brown in some oil.
After a little oil bath I removed them to start on a broth. The usual suspects went in .. onion, celery tops, garlic.
Deglaze with white wind and some broth. Then back in for a long simmer with the squirrel.
After the simmer to cook and tenderize the squirrel I strained the broth and started the soup base.
Mirepoix sautéed, flour for roux, broth back in with the squirrel. A simple dumpling batter was made and added.
Then eat!
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Crappie Wall Hanger II
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Looks pretty good. Never had squirrel before though.
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Looks good. I still remember eating squirrel stew with my grandfather, made by my grandmother. She would have definitely liked this recipe. I always thought about smoking some squirrels, should be good.
Pass the "Sportsman Baton" on before you're gone, promote values for others to hunt and fish upon.
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Brings back childhood memories, I grew up eating squirrel dumplings, though much simpler they were good. Your recipe makes me want to try it again!
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Quick story. I married a girl from Pennsylvania in the Spring. Well Fall came along with the opening day of Squirrel season. I rolled out and shot 8 the first morning and upon the return home my new Bride ask; "What are you going to do with those?" I responded cook them of course.............wrong answer. "Not in My Kitchen" was the response. Anyway I gave them to a friend and have never had squirrel dumplings since. Today it would be no problem as now she knows I wouldn't put up with that but I don't miss it either.
I grew up eating them, my grandmother would use the back of a spoon to crack the skull to eat the brains. We were very hungry back then, never having enough to go around. My wife says today it's why I can't throw food away but maybe I'm a Glutton, who knows.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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Holy cow, does that look good! My mouth is watering just looking at it. Great write up and pics.
I'm assuming you picked the meat off the bone before assembling the final product?
Rojo, my wife won't let them in the house, either. She's from Seattle and she considers them one step below rats, truly a rodent in her city experience. And no rodent is coming in her kitchen!
Yes, I was talking to myself; sometimes even I have to ask for expert advice.Rojo thanked you for this post
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Hardest part was picking the meat of the bones!
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I will admit, never had squirrel brains. My Dad who taught me, threw heads away with skin and guts. But now his grandmother that raised him would gently get onto me if I brought her some missing the heads. Aww hon, you threw the best part away! She’d say. When I saw her reaching for that big army surplus spoon, I turned my head and didn’t look back!
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My sweetheart, Ms. Joyce, Grew up down Abbeville way down in Louisianna. I haven't found too much she wont eat. I have found she really don't care for pork tenderloin so much, due to it being to lean, not much fat, or as she says flavor, and it's tendency to be too dry. Have managed to get her to eat it some when I show her the juices running out of it though...
Thank you for sharing this recipe. Sure looks good.
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