Squirrel and Dumplings

Name: Squirrel and Dumplings
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: southern_american
Ingredients: 2 pcs squirrel (dressed, quartered (about 2 lbs total)); 0.5 cup all-purpose flour (for dredging, divided); 2 tbsp oil (vegetable or canola); 1 pcs onion (large, chopped); 2 pcs carrot (medium, sliced); 2 pcs celery (ribs, sliced); 2 pcs garlic (cloves, minced); 6 cup water (for braising); 2 pcs bay leaf; 1 tsp black pepper (freshly ground, divided); 1 pinch salt (for seasoning the gravy); 2 tsp baking powder; 2 tbsp butter (cold, cubed); 0.75 cup buttermilk

RATING

4.2/5(17)

TASTE SCORE

7/10

Tender, slow-braised squirrel meat in a rich, peppery gravy topped with fluffy, cloud-like buttermilk dumplings. This rustic Appalachian classic transforms wild game into a deeply comforting one-pot meal that tastes like a Southern grandmother's kitchen on a chilly evening.

PREP

30m

COOK

90m

SERVES

1 CUP

411 cal

SERVINGS

METHOD · 8 STEPS

prep
Season and dredge the squirrel pieces.
1.Rinse squirrel pieces and pat completely dry with paper towels.
2.Season all pieces with half the black pepper.
3.Place 0.5 cup flour in a shallow dish and dredge each piece, shaking off excess.
TIPPatting the meat dry helps the flour stick and promotes better browning.
fry · ~12 min
Brown the squirrel in batches.
1.Heat oil in a Dutch oven over medium-high heat until shimmering.
2.Working in batches, brown squirrel pieces on all sides until golden (3-4 min per side).
3.Transfer browned pieces to a plate and set aside.
TIPDon't crowd the pot — overcrowding steams the meat instead of browning it.
saute · ~6 min
Sauté the vegetables.
1.Reduce heat to medium and add chopped onion to the pot.
2.Cook until softened, scraping up browned bits (4-5 min).
3.Add garlic and cook until fragrant (30 sec).
TIPThe browned bits on the bottom of the pot hold deep flavor — deglaze them well.
simmer · ~90 min
Simmer the squirrel until tender.
1.Return browned squirrel to the pot along with any accumulated juices.
2.Add carrots, celery, bay leaves, and 6 cups water.
3.Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1.5 hours.
4.Squirrel is done when meat pulls easily from the bone.
TIPSquirrel is a lean, active animal — it needs patient slow-simmering to become fork-tender.
prep · ~10 min
Remove squirrel meat from bones.
1.Using tongs, transfer squirrel pieces to a cutting board and let cool slightly.
2.Pick meat from bones, discarding bones, cartilage, and bay leaves.
3.Return shredded meat to the pot and stir in the remaining black pepper and a pinch of salt.
mix · ~5 min
Make the dumpling dough.
1.In a mixing bowl, whisk together 1.5 cups flour, baking powder, and a pinch of salt.
2.Cut in cold butter with your fingertips until the mixture resembles coarse meal.
3.Pour in buttermilk and stir with a fork just until a shaggy dough forms.
TIPOverworking the dough makes tough dumplings — stop as soon as it comes together.
simmer · ~15 min
Drop dumplings onto the simmering stew.
1.Bring the stew to a gentle simmer (not a rolling boil).
2.Drop heaping tablespoon-sized portions of dough onto the surface, spacing evenly.
3.Cover with a tight-fitting lid and simmer without lifting for 15 minutes.
4.Dumplings are done when they are puffed and firm to the touch.
TIPKeep the lid closed — steam is what cooks the dumplings to a light, fluffy texture.
serve
Serve hot in deep bowls.
Ladle generous portions of the peppery gravy, tender squirrel, and a couple of dumplings into each bowl. Serve immediately with hot sauce on the side if desired.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the squirrel pieces bone-dry before dredging to ensure the flour coating sticks and browns properly.
2
Brown the meat in batches without crowding the pot to develop a deep, savory crust instead of steaming.
3
Scrape up the browned fond from the pot bottom after sautéing onions — that's the backbone of the gravy's flavor.
4
Simmer the squirrel low and slow until the meat pulls easily from the bone; lean game needs patience to become tender.
5
Mix the dumpling dough until it just comes together — overworking develops gluten and yields dense, heavy dumplings.
6
Keep the lid sealed for the full 15-minute dumpling cook time; lifting lets out the steam that makes them fluffy.
7
Shred the cooled squirrel meat by hand to remove any small bones and silver skin before returning it to the pot.

RECIPE VARIATIONS

Adapt it for your goals.

mushroom squirrel and dumplings

Mushroom-squirrel and dumplings

Add 8 oz sliced cremini or wild mushrooms when sautéing the vegetables for an earthy depth that complements the gamey squirrel.

herb flecked dumplings

Herb-flecked dumplings

Stir 2 tablespoons of finely chopped fresh parsley, chives, or thyme into the dumpling dough for a bright, aromatic lift.

low fat version

Low-fat version

Use a nonstick skillet and reduce the oil to 1 teaspoon for browning, and substitute low-fat buttermilk for the butter in the dumplings to cut fat while keeping tenderness.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Wild Protein

Squirrel meat is extremely lean and rich in high-quality protein, providing essential amino acids with very little saturated fat compared to farmed meats.

✓

Vitamin A from Carrots

The sliced carrots in this stew supply beta-carotene, a precursor to vitamin A that supports eye health and immune function.

✓

Low-Calorie Whole Food Meal

This one-pot dish relies on vegetables and lean game, making it a nutrient-dense, satisfying meal that is naturally low in processed ingredients and added sugars.

QUESTIONS?

Frequently asked questions

Yes — substitute 2 pounds of bone-in chicken thighs or legs. Reduce simmering time to about 45 minutes, or until the chicken is cooked through and tender.

PAIRS WELL WITH