Squirrel and Dumplings
Wild squirrel simmered slowly until tender, then finished with soft dumplings, a rural Oklahoma dish tied to small-game hunting traditions.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 410 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 16
- carbs
- 34
- protein
- 32
- calories
- 410
Instructions
- 1
Put the squirrel pieces, onion, celery, and carrots into a large pot. Add water or broth.
- 2
Bring the liquid to a boil. Lower the heat, cover the pot, and simmer for 2 to 2.5 hours until the meat is tender.
- 3
Take out the squirrel pieces and pull the meat off the bones. Throw away the bones and put the meat back into the pot.
- 4
Season the broth with salt and pepper.
- 5
Mix the flour, baking powder, and a pinch of salt. Stir in the milk until a soft dough forms.
- 6
Bring the broth back to a gentle simmer.
- 7
Drop spoonfuls of the dumpling dough directly into the simmering broth.
- 8
Cover the pot and simmer for 15-20 minutes without lifting the lid, until the dumplings are cooked through.
- 9
Ladle hot into bowls with plenty of broth and serve.
Chef's tips
Simmer the squirrel gently on low heat so the lean meat stays tender. Keep the lid closed while the dumplings cook so they steam properly.
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Reheat gently on the stovetop over low heat to avoid toughening the meat.
Common mistakes to avoid
- •Boiling the broth too hard, which toughens the lean meat
- •Lifting the lid while dumplings cook, which ruins their texture
Serving suggestions
Cooked Squirrel and Dumplings?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Oklahoma
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
