The recipe is just made up as I go as it is not written down.
Brown squirrel in skillet. Add to crockpot with some beef stock or just water and onion soup mix and simmer until it is falling off the bone (good on them older squirrels). Next remove the bones and leave all the good stuff in a bowl.
Get some soup stock, I usually use water with some good quality beef base in it. Add in whatever spices you want, I like garlic as my main spice there. In a saute pan, I saute up some celery, onions, mushrooms, and hot pepper of your choice.
Once the stock is boiling, I add my dumplins to the pot slowly. This is a painstaking process to me. Dumplins are made with egg, flour, and a little quality chicken base. I make mine a little looser than spoon dumplins. It doesn't take them long to get done. Once done, I remove with a slotted spoon.
I then add the squirrel mix in and let it simmer 15 minutes. Then I do a flavor test and adjust to where I want it to be. In another pan I had been making roux. You can thicken it with a gravy mix too, but I prefer the roux. The longer you cook the roux, the less flour taste you will have, just don't burn your roux.
I thicken it to where I like it and then I taste it again. Some Kitchen Bouquet can be added to darken up the gravy. I then gently put the dumplins back in. The reason for removing them is so that they don't get blown apart while stirring in the roux.
This is an ancient family recipe, so don't tell anyone shhhhhh
OMG my Grandma used to prepare that, I hated cleaning the squirrels tough hides...
I have a video on youtube on how to clean a squirrel and make it look easy. There are some other methods out there, but I grew up with this one and it just requires a small knife.
Sic how did the gator turn out?
Lets see that gator on a plate!!!!!!
