As Fall finally rolls around and the weather starts growing cooler, some folks start to think about hunting season. For some that means deer but for many others the game of choice this time of the year are rabbits and squirrels, both of which are delicious. Here’s a recipe from the “Bittersweet” magazine for squirrel dumplings just in case you bag a few:
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. butter
1/4 tsp. black pepper
enough sweet milk to make stiff dough
Cover a skinned squirrel with water and cook until almost done. Mix together all ingredients and roll thin. Cut in strips 1/2 inch wide and 2 inches long. Drop into the rapidly boiling squirrel and broth mixture. Cook 10 minutes without removing lid.