- Two to three squirrels left whole, but skinned and gutted. (If you shoot smaller red squirrels you will need 5-6)
- Chicken stock to cover the squirrels
- 1 herb and spice satchel (I use thyme, bay leaves, allspice, garlic and peppercorns)
Place the squirrels in a large, heavy bottom pot and cover with chicken stock, and add the satchel and bring up to a simmer. Cover and simmer for 60- to 90 minutes or until the meat easily pulls away from the bones. Let the squirrels cool and then pick all the meat off the bones. Leave the stock in the pot and remove the satchel and discard it.
For the dumplings
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 large egg
- 1 tsp salt
Combine all the ingredients to make the dumpling batter. Bring your stock back up to a boil and then drop the batter in by the spoonful. Let the dumplings cook for about five minutes then add all the squirrel meat back into the pot. Cook for about five more minutes. The dumplings should have a firm texture and the stock should have thickened into gravy. Season with salt and pepper to taste.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.