Squirrel and Dumplings
A true taste of the American South, this hearty stew features tender squirrel meat simmered in a savory broth with light, fluffy homemade dumplings. It's old-fashioned comfort food, perfect for a chilly evening.
For 4 servings
6 steps. 105 minutes total.
- 1
Step 1
- a.Prepare and Brown the Squirrel
- b.In a shallow dish, whisk together 1/4 cup of all-purpose flour, 1 tsp of the salt, and 1/2 tsp of the black pepper.
- c.Pat the squirrel pieces completely dry with paper towels, then dredge them in the seasoned flour, shaking off any excess.
- d.In a large Dutch oven or heavy-bottomed pot, melt 3 tbsp of butter over medium-high heat.
- e.Working in batches to avoid overcrowding, brown the squirrel pieces on all sides, about 5-7 minutes total. Transfer the browned squirrel to a plate and set aside.
- 2
Step 2
- a.Sauté Vegetables and Build the Stew Base
- b.Reduce the heat to medium and add the chopped onion, celery, and carrots to the same pot. Cook, stirring occasionally, until softened, about 6-8 minutes. Scrape up any browned bits from the bottom of the pot.
- c.Add the minced garlic and cook for another minute until fragrant.
- d.Return the browned squirrel to the pot. Pour in the chicken broth, then add the bay leaf, dried thyme, and the remaining 1/4 tsp black pepper. Stir to combine.
- 3
Step 3
- a.Simmer the Stew
- b.Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
- c.Cook for 75-90 minutes, or until the squirrel meat is very tender and easily pulls away from the bone with a fork.
- 4
Step 4
- a.Make the Dumpling Dough
- b.About 15 minutes before the stew is done simmering, prepare the dumplings. In a medium bowl, whisk together 2 cups of all-purpose flour, the baking powder, and the remaining 1/2 tsp salt.
- c.Cut in the 4 tbsp of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- d.Pour in the chilled buttermilk and stir with a fork just until a soft, slightly sticky dough forms. Do not overmix.
- 5
Step 5
- a.Cook the Dumplings
- b.Once the squirrel is tender, remove the bay leaf from the stew. Taste the broth and adjust seasoning with more salt if needed. Increase the heat slightly to bring the stew to a steady, gentle simmer (not a rolling boil).
- c.Drop heaping tablespoonfuls of the dumpling dough onto the surface of the simmering stew, leaving some space between them as they will expand.
- d.Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 15-20 minutes. DO NOT lift the lid during this time.
- e.The dumplings are done when they are puffed up and a toothpick inserted into the center of one comes out clean.
- 6
Step 6
- a.Rest and Serve
- b.Remove the pot from the heat and let it rest, still covered, for 5-10 minutes.
- c.Ladle the squirrel and dumplings into warm bowls, garnish with fresh chopped parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meat, use young squirrels if possible.
- 2Do not lift the lid while the dumplings are steaming! This lets the steam escape and can result in dense, gummy dumplings.
- 3Don't overwork the dumpling dough. Mix just until combined for the lightest, fluffiest results.
- 4If the stew becomes too thick, you can thin it with a little more chicken broth or hot water before adding the dumplings.
- 5Let the finished dish rest for 5-10 minutes off the heat before serving to allow the flavors to meld and the gravy to thicken slightly.
- 6For deeper flavor, consider brining the squirrel pieces in a saltwater solution (1/4 cup salt to 1 gallon water) for 4-6 hours before cooking. Rinse and pat dry thoroughly before dredging.
Adapt it for your goals.
Protein Swap
Can't find squirrel? This recipe works beautifully with rabbit or chicken thighs. Adjust simmering time accordingly until the meat is tender (chicken may take only 45-60 minutes).
Herbaceous TwistHerbaceous Twist
Add a tablespoon of fresh chopped sage or rosemary along with the thyme for a more complex, woodsy flavor.
Creamy VersionCreamy Version
For a richer, creamier gravy, stir in 1/4 cup of heavy cream after the squirrel is tender and just before adding the dumplings.
Rolled 'Slick' DumplingsRolled 'Slick' Dumplings
For a more traditional, flatter dumpling, roll the dough out on a floured surface to 1/4-inch thickness and cut into 1x2-inch strips before dropping them into the stew.
Why this is on our healthy list.
Excellent Source of Lean Protein
Squirrel meat is very lean and packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Rich in B Vitamins
Game meats like squirrel are a good source of B vitamins, particularly B12 and Niacin. These vitamins are crucial for energy metabolism, nervous system function, and maintaining healthy skin and red blood cells.
Provides Essential Minerals
This dish provides important minerals like iron, which is vital for oxygen transport in the blood and preventing anemia, and phosphorus, which is key for bone and tooth health.
Frequently asked questions
Squirrel has a unique flavor that's often compared to a cross between rabbit and dark meat chicken. It's a lean, slightly sweet, and nutty-tasting game meat. The texture is firm but becomes very tender when slow-cooked.