Squirrel and dumplings is a traditional Southern one-pot braise combining tender game meat with root vegetables and aromatic herbs, finished with drop dumplings made from cornmeal. The result is hearty, rustic comfort food that relies on proper browning and low-and-slow cooking to develop deep, savory flavor.
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Start by getting a big, deep pot. Put it over medium-high heat to melt some butter and olive oil in there. Start your squirrel pieces with a nice coating of salt and pepper. Work in batches to keep your pot from getting too crowded. Brown the meat on each side, usually four to six minutes each. Once you get them browned nicely, move them to a plate and set aside.
In the same pot you started with, toss in carrots, celery, and a fair amount of garlic. Cook this down in all the drippings until things start softening up, usually five to seven minutes. Start adding the squirrel pieces back in, and add the chicken broth, onion powder, garlic powder, bay leaves, and thyme. Bring things up to a simmer, and cook until your squirrel is fall-off-the-bone tender. Usually need 30 to 40 minutes for that. Pull it out. Toss the bay leaves and thyme stems after they do their job. Scoop the squirrel out, dispose of the bones, shred up the meat, and return it to the pot.
Now, you want to thicken up your broth. Get a large measuring cup or bowl, and ladle 2 cups of the cooking liquid into that. Whisk in a half-cup of flour until you get a smooth consistency. Keep stirring your pot, and pour the flour mixture in slowly. Let things simmer while you do more whisking. You want the broth to get nice and thick. That usually takes between eight and 10 minutes.
It's squirrel dumplings time! Get a medium bowl, and whisk together a quarter teaspoon salt and pepper, baking soda, baking powder, cornmeal, and flour. Stir in buttermilk, melted butter, and minced parsley until they get just a bit sticky. Turn your heat to low so you can start dropping roughly tablespoon-sized balls of your dumpling dough into your simmering broth. Cover your pot. Let the dumplings cook for 12 to 15 minutes until firm. Add a bit more salt and pepper if you want, and sprinkle some fresh parsley for a nice finish before you serve.
Store cooled squirrel and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of water or broth; dumplings may soften upon reheating, so consider making fresh dumplings when you reheat the base.
Yes. Use 2 pounds of bone-in chicken pieces or 1.5 pounds rabbit, though cooking time may decrease by 15–20 minutes. Squirrel has a stronger, gamier flavor than either substitute.
The meat should be tender enough to fall off the bone with minimal resistance, and reach an internal temperature of 160–165°F. Cooking time is typically 45–60 minutes at a gentle simmer.
Yes. Prepare the braised squirrel and vegetable base up to 2 days ahead, then refrigerate. Reheat gently and add dumplings just before serving so they remain fluffy.
A flour roux made from the butter and oil base before adding meat works well. Alternatively, dust the quartered squirrel in flour before browning to build body naturally during cooking.
Cornmeal dumpling dough should be thick but pourable—thicker than pancake batter but looser than biscuit dough—so they form distinct dumplings on the simmering surface rather than dissolving.
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