Squirrel and Tarragon Drop Dumplings
One of my favorite parts of squirrel hunting with my son is enjoying the fruits of a successful morning in the woods. Squirrel can be substituted for chicken in just about any recipe, but this is my favorite.
— Matt Lindler, NWTF photography director
Ingredients:
• 2-3 healthy squirrels, skinned and cleaned
• ¼ cup diced onions
• 2-3 cans of chicken broth
• salt and pepper
Dumplings Ingredients
• 1½ cups flour
• 3 tsp. baking powder
• ¾ tsp. salt
• ¼ tsp. dried tarragon
• 3 tbsp. vegetable oil
• ¾ cup milk
Directions
Boil the squirrels in broth and water with salt and pepper until tender. It's best if the meat starts to fall from the bone. A pressure cooker will speed this process, but please be safe and follow the cooker's directions before attempting. Let the squirrels cool and remove the meat from the bones. Save broth.
Put 4 cups of the leftover liquid into a large pot. Add onions, salt and pepper to taste (you can even add a dash of garlic powder if you so wish). Boil until onions clear.
Mix dumpling ingredients.
Mix 3 tablespoons flour and ½ cup water to make a paste. Pour into boiling broth. Stir.
Drop tablespoons of dough into hot boiling mixture (quickly). Turn heat down to medium, cover pot tightly and cook for 15 minutes without lifting the lid.
Carefully add meat without breaking dumplings.
Serves 4-6.
