SQUIRREL AND DUMPLINGS

Squirrel and Dumplings image

Provided by Rev BJ Friley

Number Of Ingredients 15

5 - 6 squirrels or 3 rabbits
4 c water to cover meat
1 large onion, sliced
1 c celery with leaves, chopped
1 medium carrot, scraped and sliced
2 tsp salt
1/4 tsp black pepper
1/2 c cold water (for gravy)
DUMPLINGS:
2 c sifted flour
3 tsp baking powder
1 tsp salt
2 Tbsp shortening
1/4 c parsley, optional
1 c water, approximately

Steps:

1. Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
2. Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours).
3. Remove meat from broth and pick out bones.
4. Strain broth and mash vegetables through strainer into broth.
5. Add water to make 5 cups.
6. Return to heat and boil.
7. Stir 1/2 cup cold water into 6 Tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about 1 minute).
8. Season to taste.
9. Directions for Dumplings: Mix flour, baking powder and salt in a bowl.
10. Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.
11. Drop dumpling batter into steaming kettle in 12 or more mounds.
12. Cover and cook for 20 minutes. Enjoy!
13. OPTIONAL: Serve on platter with gravy seperate.