Squirrel and Dumplings

1. Stock Preparation:

   • Simmer squirrel pieces with vegetables 2-3 hours
   • Tenderness: Meat should fall off bones easily
   • Flavor extraction: Long cooking creates rich broth

2. Meat Processing:

   • Remove squirrel, pick meat from bones
   • Cleanliness: Remove all small bones carefully
   • Stock straining: Strain cooking liquid, return to pot

3. Dumpling Assembly:

   • Cut shortening into flour mixture until crumbly
   • Texture: Should resemble coarse meal
   • Liquid addition: Add milk to form soft dough

4. Final Cooking:

   • Return picked meat to simmering stock
   • Dumpling drops: Drop spoonfuls of dough into simmering liquid
   • Cooking time: 15-20 minutes covered, don't lift lid

Traditional Service: In deep bowls with plenty of broth Comfort Factor: Perfect for cold weather, family meals