I will probably cook a pot of squirrel and dumplings in a few days.......they are sure to be tasty as they have been feasting on our pecans.
The trick is waiting until the first freeze to shoot them, clean them well, and refrigerate them in a weak brine overnight. Simmering slowly for a long time is important to tenderize them before adding the dumplings. I like the recipe, Zana, and think I will modify it a little and use it for the squirrel & dumplings :-)
10 must be the age to send the kids out squirrel hunting, Scott. That's when I was given 3 bullets and a 22 rifle and told 'one bullet, one squirrel'. I guess it encourages patience to sit still watching a hickory tree and waiting for them to come. :-)
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