Squirrel and Dumplings

When winter meat supplies ran low, mountain families turned to the abundant squirrels that populated every hollow and ridge. Squirrel hunting was a rite of passage for mountain boys. The stew transformed small game into a hearty meal that could stretch to feed unexpected company — tender meat in thick, dumpling-studded gravy that tasted like comfort itself. One pot could feed a family for two meals.

Ingredients

• 2–3 squirrels, cleaned and jointed
• Bacon grease for browning

Water to cover

• 1 large onion, quartered (or wild onions)
• Fresh or dried herbs: thyme, sage, bay leaf

Salt and black pepper

• Dumplings: 2 cups flour, 1 tsp salt, ½ tsp baking powder, ¾ cup water or milk — mixed to a stiff dough, rolled thin and cut into strips

Directions

1. Brown squirrel pieces in bacon grease in a large heavy pot over medium-high heat until deep golden on all sides.
2. Add onion and herbs. Cover with cold water by 2 inches.
3. Bring to a boil, skimming foam. Reduce heat to a gentle simmer.
4. Cover and cook 1.5–2 hours until meat is fall-off-the-bone tender.
5. Remove squirrel pieces. Pull all meat from bones — squirrel has small bones, be thorough. Discard bones.
6. Return shredded meat to the pot. Taste and season generously with salt and pepper.

Bring broth back to a gentle boil.

1. Make dumplings: mix flour, salt, and baking powder. Add water gradually until a stiff dough forms. Roll thin on a floured surface and cut into ½-inch strips.
2. Drop dumplings into the bubbling broth. Cook uncovered 15 minutes. They’ll puff up and absorb the rich gravy flavor.
3. Serve in deep bowls — the thick, dumpling-studded gravy is the heart of the dish.

Notes

Preparing squirrel and dumplings was considered essential knowledge for mountain wives. The thin, rolled dumplings absorb the rich, gamey broth beautifully. Chicken can be substituted 1:1 if squirrel is unavailable. One pot, two meals — economical as well as delicious.