Kevin shows the process of breaking down a squirrel and preparing it in an easy to make, delicious to eat meal.


Squirrel dumplings :

What you will need-
2 1/4 cups of Bisquick
1 1/2 cups of milk
1 TSP Dried rosemary
1 TSP salt
1 egg whisked
Dried parsley
6 celery stalks
6 full size carrots
1/2 cup of diced yellow onion
16 cups of chicken broth
2 TBSP of butter
Squirrel meat shredded

To start clean and cut squirrel into five pieces using all body parts. Place pot on medium heat, Simmer the squirrel pieces for 3.5 hours on medium in 8 cups of chicken broth and enough water to submerged the squirrels, stirring every so often. Any squirrel meat outside of the water will be tough if not submerged and cooked through.
Dice up celery, carrots, and onion into small pieces and set aside.
Once squirrel is done take it out and shred the meat watching out for the small bones, empty pot and throw the 2 table spoons of butter in and melt. Throw the celery, carrots and onion in and cook stirring occasionally till onions are softened.
Make the dumplings batter- 2 1/4 cups of Bisquick in a bowl with 2/3 cups of milk, and the whisked egg. Stir together until a batter is formed and set aside.
Pour 8 cups of chicken broth into the pot with the vegetables and 1 teaspoon of dried rosemary, stir, cover and let cook till carrots are soft.
Add the squirrel meat to the vegetables.
Add 1/2 cup of milk to the pot with the vegetables along with a teaspoon of salt.
Bring to almost a boil and drop dumplings into pot, with extra Bisquick on your hands makes it easier to handle the batter. Drop the batter into the pot and sprinkle parsley over the top and cover for 15 more minutes, then uncover for 10.
Thats it!

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