Ozark Squirrel and Dumplings
A slow-simmered game stew with hand-rolled dumplings, rooted in Ozark hunting traditions.
- Prep
- 30 min
- Cook
- 120 min
- Total
- 150 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 14
- carbs
- 35
- protein
- 30
- calories
- 390
Instructions
- 1
Put squirrel pieces, onion, celery, salt, and pepper into a Dutch oven. Add the water or broth.
- 2
Bring to a boil on the stovetop. Lower heat, cover, and simmer for 90 minutes until tender.
- 3
Take out meat and let cool slightly. Pull meat from bones, throw away bones, and return meat to pot.
- 4
Mix flour, baking powder, and a pinch of salt. Stir in buttermilk to make a soft dough.
- 5
Roll the dough out thin on a floured surface. Cut it into strips.
- 6
Drop strips into simmering broth one by one. Stir gently so they do not stick.
- 7
Simmer uncovered for 15-20 minutes. Cook until dumplings are done and the broth is thick.
- 8
Season to taste. Ladle hot into bowls and serve.
Chef's tips
Simmer the squirrel gently on low heat because lean meat turns tough if boiled hard. You can substitute rabbit or chicken thighs if squirrel is not available.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop, adding a little water or broth if the gravy has thickened too much.
Common mistakes to avoid
- •Boiling the broth too hard, which makes the lean meat tough
- •Rolling the dumplings too thick, which leaves them gummy inside
Serving suggestions
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