Squirrel Pot Pie With Dumplings Recipe - Cooking Index
2 lbs | 908g / 32oz | Dressed squirrel - (to 3 lbs) - cut serving pieces |
2 1/2 cups | 592ml | Water |
1 1/2 teaspoons | 7.5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
2 tablespoons | 30ml | Butter |
New England Dumplings - see * Note |
* Note: See the "New England Dumplings" recipe which is included in this collection.
Put meat in a kettle with water, add salt, and bring to a boil. Reduce heat to a simmer, cover tightly, and simmer for 2 1/2 to 3 hours, or until meat is tender enough to fall off the bone. Bone the meat and return meat to kettle. Add pepper and butter. Bring liquid to a boil. Lay on the dumplings and continue until done.
This recipe yields 4 to 6 servings.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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