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Squirrel Dumplings
2 squirrels
1 quart buttermilk
2cups water
1 teaspoon salt
Dash of black pepper
Dumpling
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
Skin and gut squirrels, removing any shot. Wash thoroughly in cold water Cut into serving pieces and place in a glass baking dish. Cover squirrels
with buttermilk; place dish, covered, in the refrigerator and marinate for 6 to 8 hours.
Remove squirrel pieces, wash in cold water and pat dry. Place pieces into Dutch oven, add water and salt.
Bring to a rolling boil, then reduce heat. Simmer, covered, until squirrel is tender, about 2 to 3 hours. The meat should be almost ready to fall from
the bones.
Add pepper and butter to pot and bring to a rolling boil again.
Combine the flour, baking soda and 1/2 teaspoon salt. With a pastry blender or 2 knives, cut ithe shortening into the flour until mixture is
consistency of coarse meal. Add the buttermilk, stirring just until moistened. Turn dough out onto a floured surface and knead 4 or 5 times -Roll the dough to a thickness of 1/4 inch, then cut into 2 inch
strips.strips
Lay the dumplings over the top of pot, cover tightly and cook for 12 to 15 minutes.
(c) 2002 Rick McDaniel
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