Entrée: United States – Squirrel and Dumplings

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs

Ingredients

3 squirrels, cut into pieces and cleaned
Salt and pepper to taste
2 tbsp (30 ml) lard or oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
4 cups (960 ml) chicken or beef stock
1 cup (240 ml) water
1 cup (120 g) all-purpose flour
1 1 / 2 tsp baking powder
Pinch of salt
2 tbsp (30 g) shortening or butter
Milk, enough to form dough

Instructions

1. Season squirrel pieces with salt and pepper. Brown in a large pot with lard or oil, removing pieces when well-browned.
2. Sauté onion, celery and carrots in the same pot until softened. Return squirrel to pot.
3. Add stock and water, bring to a simmer, cover and cook gently 1–1.5 hours until meat is tender.
4. For dumplings, combine flour, baking powder and salt; cut in shortening or butter, then stir in enough milk to make a soft dough.
5. Drop spoonfuls of dough onto the simmering stew, cover tightly and simmer 15–20 minutes without lifting the lid until dumplings are set and cooked through.
6. Taste and adjust seasoning, serve spooned onto plates with dumplings over the stew.