An Irresistible History of Southern Food by Rick McDaniel

Author:Rick McDaniel
Language: eng
Format: epub
Publisher: Arcadia Publishing Inc.
Published: 2013-10-15T00:00:00+00:00

SQUIRREL

Squirrel Dumplings

This dish is a favorite of the southern Appalachians. Squirrels have always been abundant in the South and to this day are a challenging target for a young boy with a .22 rifle.

Yield: 4 servings

2 squirrels

1 quart buttermilk

2 cups water

1 teaspoon salt

dash of black pepper

butter

For the Dumplings:

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons shortening

1 cup buttermilk

Skin and gut squirrels, removing any shot. Wash thoroughly in cold water and cut into serving pieces.

Place squirrels in a glass baking dish and cover with buttermilk; cover dish, place in the refrigerator and allow squirrels to marinate for 6 to 8 hours.

Remove squirrel pieces, wash in cold water and pat dry. Place into Dutch oven, add water and salt. Bring to a rolling boil, then reduce heat. Simmer, covered, until squirrel is tender, about 2 to 3 hours. The meat should be almost falling from the bones.

Add pepper and butter to pot and bring to a rolling boil. Combine the flour, baking soda and salt. Cut the shortening into the flour with fingertips until mixture resembles coarse crumbs. Add the buttermilk, stirring just until moistened. Turn dough out onto a floured surface and knead 4 or 5 times.

Roll the dough to a thickness of ¼ inch, then cut into 2-inch strips.

Lay the dumplings on top of the water in the pot, cover tightly and cook for 12 to 15 minutes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.