Squirrel and Dumplings

published by Milton H Peebles III on Jun 2, 2009

My Papa loved to hunt squirrel and have Mama Mart make squirrel dumplings.

Squirrel and Dumplings

My Papa loved Squirrel and Dumplings. He lived outside of Mineola, TX on his little farm and ranch. He made most of his money raising cattle and hay. He had him a well trained dog named Sport. He used that dog to heard the cows and to hunt squirrel.

I remember when I was little, he took me way out in the back of his property and we spent no more than an hour hunting squirrel each time. He would shoot about three of them and we would head back to the house. There he would skin them, clean them and cut them up.

Once he had that done, he handed them to Mama Mart and she cooked them up and made Squirrel and Dumplings. Now this is something that I just devoured. Papa always made sure he got the squirrel brains. He really loved them. That was the part, I would not touch. I don’t think there was ever leftovers from this meal.

Mama Mart and Papa were my mothers adopted parents. They raised her out at that farm.

Ingredients

  • 3 squirrels, cut up (All hair and shot removed.)
  • 1 egg
  • 2 cups plain flour
  • ½ cup chopped onions
  • ¾ cup broth
  • ½ teaspoon garlic powder
  • sage and pepper

Method

If you believe the squirrels are old and possibly tough, then soak them in 1 quart buttermilk and 2 cups water for 8 hours in the fridge. The buttermilk will help make them tender.  When ready to cook, wash off the buttermilk and pat dry.  My Mama Mart used to also put the old ones in a pressure cooker.  That is something I have never used.  I suggest you learn from someone that has actually done it.  If squirrels are not old, then do the following.

Boil squirrels in four quarts of water until tender.  Remove squirrels from broth, let cool, then remove meat from bones. Set aside.

Strain the broth to remove any stray shot then resume boil. Return meat to boiling broth.

In large bowl, mix flour, egg and ½ teaspoon of garlic powder with ¾ cup of broth and roll into ball.

On a floured cutting board, pull apart the ball and make little balls no thicker than ½ inch. Drop balls one at a time into the boiling broth. Gently shake pot after last dumpling is added to prevent sticking.

Add ½ cup chopped onions. Add a few shakes of sage.

Cook approximately 10-15 minutes until dumplings are tender. Add pepper to taste.


4 Responses so far | Have Your Say!

  1. # 1 by Christine Ramsay
    June 2nd, 2009 at 8:20 am #

    I don’t think I could eat squirrel, especially when I see them running round the garden, poor little things. I expect they taste a bit like rabbit.

    Christine

  2. # 2 by Darla Beck
    June 2nd, 2009 at 8:30 am #

    I’ll have to try this recipe sometime.

  3. # 3 by Daisy Peasblossom
    June 2nd, 2009 at 2:49 pm #

    Squirrel was a treat when I was growing up. They taste like squirrel–pretty much unique. This sounds like a recipe that could be used with other meats, however, including rabbit or chicken. Interesting story to go with the recipe.

  4. # 4 by Palestrya
    May 1st, 2011 at 1:03 am #

    Thanks for the share! I will have to try the recipe with other meat . . . ;-)

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