Tuesday, January 17, 2012

Redneck Gourmet, Squirrel and Dumplings

6 good size squirrels, cleaned and washed, Fox or Grays will work.

3 ribs of celery, course chopped

1 large onion, chopped

3 carrots, chopped

6 potatoes, quartered

Salt and Pepper to taste

Bay leaves if you got em


4 eggs, lightly beaten

1/2 pound butter

2 cups all-purpose flour

1 tablespoon salt

1 teaspoon pepper

Cut the squirrels into quarters and add them, celery, onion, carrots, potatoes and bay leaves to a large pot along with two quarts of water, salt and pepper to taste (I like a lot of pepper, you can add some sage if you like the taste, I do) Bring to a simmer and keep it there until the squirrel and taters are fork tender. If you don't mind the work you can dip the squirrel back out at this point and remove the meat from the bones. That's more work than most folks I know want to put into it so they just leave the meat on the bones.

For the Dumplings
   In a medium bowl all the stuff and mix well Form the dough into a ball and put it on a well floured surface (counter top works well if you're like me and need a lot of room). Roll the dough out to a thickness of about a quarter inch or so and the cut it into squares about 2-3 inches.
   Add the dumplings to the broth and cook them until they are no longer doughy and are floating. Nothing worse than a doughy dumpling!

Dish it out in some bowls and have at it.

About those squirrels. You can also add the heads if you have a taste for squirrel brains, nothing wrong with that (all the kids at Stanley's house used to fight over who got the head) Now I don't mind the flavor of squirrel brains but I never liked to reach in to get a big scoop and pull it up to find a squirrel head sitting in the ladle grinning at me so I'll leave it up to you.

Note: if the broth seems a little thin you can thicken it by adding a couple of tablespoons of cornstarch mixed with 1/4 cup of water BEFORE you add the dumplings.