Squirrel & Dumplings

Appalachian Sunday pot — squirrel braised in its own broth, pillowy dumplings dropped on top

Serves 4 · 30 min

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2–3 squirrels, cleaned & quartered (check for shot)
2 Tbsp butter or bacon fat · 1 onion, diced · 2 carrots · 2 celery stalks
6 cups stock or water · 2 bay leaves · thyme
3 Tbsp flour + 3 Tbsp butter (to thicken, optional)
salt · pepper · splash of cream (optional)
Drop dumplings
1½ cups flour · 2 tsp baking powder · ½ tsp salt
3 Tbsp cold butter, cut in · ¾ cup milk · chopped parsley

What you need

2–3 squirrels, cleaned & quartered (check for shot)

2 Tbsp butter or bacon fat · 1 onion, diced · 2 carrots · 2 celery stalks

6 cups stock or water · 2 bay leaves · thyme

3 Tbsp flour + 3 Tbsp butter (to thicken, optional)

salt · pepper · splash of cream (optional)

Drop dumplings

1½ cups flour · 2 tsp baking powder · ½ tsp salt

3 Tbsp cold butter, cut in · ¾ cup milk · chopped parsley

Brown & simmer. Brown the squirrel in the fat; add the onion, carrot, and celery to soften, then the stock, bay, thyme, and salt. Cover and simmer low 1½ hours until the meat pulls off the bone.
Pull the meat. Lift out the squirrel, pick the meat from the bones (watch for shot), and return it to the pot. Skim if you like.
Thicken the broth. Optional but good: mash the 3 Tbsp flour and butter together and whisk it into the simmering broth; cook a few minutes until it lightly coats a spoon. A splash of cream makes it velvety.
Mix the dumplings. Whisk the flour, baking powder, and salt; cut in the cold butter until crumbly; stir in the milk and parsley just until it comes together — don't overwork or they turn tough.
Steam on top. With the stew at a gentle simmer, drop spoonfuls of dough over the surface, cover, and don't lift the lid for 15 min — they steam-puff into pillows. A tester comes out clean when done. Serve in bowls.

Steps — tap one to keep your place

1. Brown & simmer. Brown the squirrel in the fat; add the onion, carrot, and celery to soften, then the stock, bay, thyme, and salt. Cover and simmer low 1½ hours until the meat pulls off the bone.

2. Pull the meat. Lift out the squirrel, pick the meat from the bones (watch for shot), and return it to the pot. Skim if you like.

3. Thicken the broth. Optional but good: mash the 3 Tbsp flour and butter together and whisk it into the simmering broth; cook a few minutes until it lightly coats a spoon. A splash of cream makes it velvety.

4. Mix the dumplings. Whisk the flour, baking powder, and salt; cut in the cold butter until crumbly; stir in the milk and parsley just until it comes together — don't overwork or they turn tough.

5. Steam on top. With the stew at a gentle simmer, drop spoonfuls of dough over the surface, cover, and don't lift the lid for 15 min — they steam-puff into pillows. A tester comes out clean when done. Serve in bowls.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.