Squirrel and Dumplings

Squirrel and dumplings takes a little more work. I usually season squirrels with salt, pepper, garlic and diced onion and pressure cook until the meat falls off the bone. Remove the meat from the bone and save the broth. I make dumplings (actually egg noodles) by using:


  • 1 egg
  • 1/2 cup water or cooled broth
  • 1 teaspoon salt


Mix ingredients with enough flour to make a firm dough. Turn out dough on a board and knead in flour until dough is stiff. Then roll out thin and leave for about one hour. Slice into either a diamond or noodle shape and drop into boiling broth.

Additional water may need to be added to the broth to handle the dumplings when all the dumplings have been added. Put squirrel meat in broth and simmer over low heat for at leas 15 to 20 minutes.