Boy or boy,
yesterday I took my ruger 17 hmr to the woods and spent a couple hours shooting squirrels, and got five of them.
I brought them in the house and boiled the meat off the bone and made squirrel and dumplings man was that good. I had been craving that for a long time, I have decided that is my favorite way to eat them, so tender. We usually fry them but they are tuff that way especially the big, or old ones, and its a whole lot better than that old possum pie
Here is the squirrel and dumpling recipe just in case some of you get some squirrels and want to try it:
season squirrel with salt, pepper, garlic, and diced onions and pressure cook until meat falls off (we just put in a pot and boil it till it gets real tender and comes off bone easily).
Remove meat from bone and save the broth. Make dumplings (actually egg noodles). By using:
1/2 cup of cooled broth
1 teaspoon of salt
Mix ingredients with enough flour to make firm dough. Turn out dough on a board and need in flour until dough is stiff. Then roll out thin and leave for a while and let dry a little if it need to. slice into a noodle or diamond shape and drop into boiling broth. Additional water may be added to broth to handle the dumplings when all the dumplings have been added. Put squirrel meat in broth and simmer for 15 to 20 min.
I promise its good.