Squirrel & Dumplings ~ Down Home Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Young Squirrels 2 Bay Leaves 2 Green Onion 2 Celery stalks 1 Bag Frozen Corn, Carrots and Peas 2t Sea Salt or Morton Salt Substitute 1/2t Black Pepper Dumplings: 1-3/4c All Purpose Four 1/4c Wheat Bran 1/2t Sea Salt or Salt Substitute 4t Baking Powder 3/4c 1% Milk
1. Dress and wash the squirrels.
2. Cut them into 4 pieces: 2 legs & thighs and 2 back, breast & forearm.
3. Place meat in the pressure cooker and add water, completely cover with water about an inch above the meat.
4. Add salt, bay leaves and pressure cook for 20 minutes at 15 pounds of pressure. Older cook older squirrels 30 minutes.
5. Turn off the burner and release the pressure from the cooker.
6. Let the meat cool and remove the meat from the bones.
7. Chop the green onions and celery and add to the pot.
8. Add the frozen corn, carrots and peas.
vegetables.
9. Season with salt and pepper to taste.
10. Bring to a boil. Reduce heat and cook until the vegetables are done.
Dumplings:
1. I a mixing bowl, mix together the flour, salt, and baking powder.
2. Add milk and mix together.
3. Drop by spoonfuls on top of the squirrel and vegetables.
4. Bring back to a boil. Cover, reduce heat and cook for 15 minutes or until dumplings are done. Enjoy!
Serving Size: 8
Campfire Dutch Oven Method
Cooking Method for Roasting Meat:
1. Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
2. Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
3. Brown the roast, onions. Add Garlic; cook 1 minute.
4. Add vegetables to Dutch Oven. Cover and put on the the hot coals for two and a half hours.
5. Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
6. At the end of 1 hour, add dumplings or bisquits. Season to taste.
7. Cover and continue baking 30- 45 more minutes.
8. Every campfire is different. Check for doneness.
2. Cut them into 4 pieces: 2 legs & thighs and 2 back, breast & forearm.
3. Place meat in the pressure cooker and add water, completely cover with water about an inch above the meat.
4. Add salt, bay leaves and pressure cook for 20 minutes at 15 pounds of pressure. Older cook older squirrels 30 minutes.
5. Turn off the burner and release the pressure from the cooker.
6. Let the meat cool and remove the meat from the bones.
7. Chop the green onions and celery and add to the pot.
8. Add the frozen corn, carrots and peas.
vegetables.
9. Season with salt and pepper to taste.
10. Bring to a boil. Reduce heat and cook until the vegetables are done.
Dumplings:
1. I a mixing bowl, mix together the flour, salt, and baking powder.
2. Add milk and mix together.
3. Drop by spoonfuls on top of the squirrel and vegetables.
4. Bring back to a boil. Cover, reduce heat and cook for 15 minutes or until dumplings are done. Enjoy!
Serving Size: 8
Campfire Dutch Oven Method
Cooking Method for Roasting Meat:
1. Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
2. Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
3. Brown the roast, onions. Add Garlic; cook 1 minute.
4. Add vegetables to Dutch Oven. Cover and put on the the hot coals for two and a half hours.
5. Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
6. At the end of 1 hour, add dumplings or bisquits. Season to taste.
7. Cover and continue baking 30- 45 more minutes.
8. Every campfire is different. Check for doneness.
Nutritional Info Amount Per Serving
- Calories: 681.9
- Total Fat: 15.2 g
- Cholesterol: 378.7 mg
- Sodium: 1,450.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.2 g
- Protein: 101.4 g