Squirrel dumplings are a traditional American comfort dish where braised wild game is topped with fluffy biscuit dumplings and finished in a creamy chicken broth gravy. The tender squirrel meat absorbs rich, buttery flavors while the dumplings steam into pillowy softness.
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Combine all ingredients except for biscuits in a crockpot on low
Cook for 5-6 hours, then remove squirrel
Debone squirrels and put meat back into crockpot.
Cut biscuits into 1/2-3/4 pieces and place on top of of squirrels and broth, spooning a bit of both on top of the biscuits. Turn on high and cook for one additional hour.
Refrigerate in an airtight container up to 3 days; reheat gently on stovetop over low heat with a splash of broth to restore dumplings' softness.
Yes. Substitute 3 pounds boneless chicken thighs for squirrel; reduce braising time to 45 minutes since chicken cooks faster than game.
Clean and butcher each squirrel into legs, back, and front quarters. Remove any buckshot carefully. You can ask a butcher to prep them.
Braise the squirrel and prepare the gravy up to 2 days ahead; refrigerate. Add dumplings and cook fresh just before serving for best texture.
Regular-size canned biscuits work; reduce cooking time by 3–5 minutes since they're smaller and cook faster.
Meat should be tender enough to shred with a fork and pull easily from bones, typically 90–120 minutes depending on age and size.
