Author Topic: The makins - squirrel and dumplings (Read 6355 times)

AtlLaw · « **on:** June 02, 2012, 04:56:49 AM »

I think I posted somewhere that after deer season we went back to collect on all that corn those tree rats ad been eating all year...

This is one of the ones I got. I can tell it's mine because it was head shot.

I told those other boys to only make head shots but it turned out to be beyond their capabilities.

Now on the recipe part, I told ol' Rog that the meat should be fallin off the bone tender but he only got it pullin apart tender before adding the dumplins. $:-\$ The dumplins were great hi-ebber!

streak · « **Reply #1 on:** June 02, 2012, 05:29:43 AM »

AtlLaw,
Sometimes you just have to get a "2x4" to make your point when giving instructions!
Anyway you got my taste buds dancing with mention of squirrel and dumplings!

powderman · « **Reply #2 on:** July 01, 2012, 02:35:22 PM »

RICHARD. My ex used to make good dumplings and Patty tries but no cigar. I found a recipe 100 years or so ago in outdoor life that my ex used, naturally I do not have it anymore. Please post the recipe for the dumplings, I still have a couple tree rats in the freezer. POWDERMAN.

AtlLaw · « **Reply #3 on:** July 02, 2012, 05:41:39 AM »

Wellsir... I been 'sperimentin with dumplins the last few months and I think I got it right now!

The real test was made yesterday on the way home from the farm I hunt in south Jawja. We stopped at a Cracker Barrel and I had the waitress bring me one dumpling. I tried it for comparison and mine are BETTER!!!

I had always thought there's were a good standard for comparison.

I'll check the recipe when I get home and make sure my notes are up to date.

Richard

Ruskin · « **Reply #4 on:** July 02, 2012, 07:22:59 AM »

A quick way to make dumplings which are acceptable. Get flour tortillas and cut into strips. Add and cook. They will fluff up. I do it in a hurry.

AtlLaw · « **Reply #5 on:** July 02, 2012, 07:43:55 AM »

YUK!!!!

powderman · « **Reply #6 on:** July 06, 2012, 10:54:29 AM »

RICHARD. HEH, one dumpling?? Big tipper?? My bil is a chef and he said to use wm biskits pinched off and cooked in the broth and they aren't bad, BUT, I can't imagine a tortilla dumpling. POWDERMAN.

gendoc · « **Reply #7 on:** July 06, 2012, 11:24:38 AM »

soun like yall needa version of tha beloved.... cajun cook'n jus rite !! cookbook by mama pearl.
then yall ain't gotta guess no-mo

PowPow · « **Reply #8 on:** July 06, 2012, 11:27:21 AM »

Wife just told me she uses torillas to make dumplins and that I love them.
Will not disagree with her, as she is an excellent cook and has a perfect memory.
(and can read 10 pt font over my shoulder from across the room, but apparently not 8pt)

AtlLaw · « **Reply #9 on:** July 06, 2012, 12:00:04 PM »

Thanks PP! I needed a laugh!

I was making some C&D today and was going to try self rising flour before I posted the recipe, but I had to stop to go to a (vision) doctor's appointment. Believe it or not, he told me I am to do nothing until Monday after another appointment! $:-\$ Not... even... cook!

He didn't say I couldn't drink though...

jackruff · « **Reply #10 on:** July 06, 2012, 12:14:11 PM »

I just make biscuit dough, roll it out thin, and slice it into strips. But I've only made chicken and dumplings. Don't see why they wouldn't work with squirrels.

blind ear · « **Reply #11 on:** July 06, 2012, 03:07:20 PM »

Quote from: jackruff on July 06, 2012, 12:14:11 PM

I just make biscuit dough, roll it out thin, and slice it into strips. But I've only made chicken and dumplings. Don't see why they wouldn't work with squirrels.

-
+1, that is what I do. you can also roll up some small balls of bisquit doe and let them dry a little if you prefer round dumplings. Drying time keeps them from cooking apart. They will be light in the middle. ear

jackruff · « **Reply #12 on:** July 07, 2012, 04:55:01 AM »

Quote from: blind ear on July 06, 2012, 03:07:20 PM

Quote from: jackruff on July 06, 2012, 12:14:11 PM
I just make biscuit dough, roll it out thin, and slice it into strips. But I've only made chicken and dumplings. Don't see why they wouldn't work with squirrels.
-
+1, that is what I do. you can also roll up some small balls of bisquit doe and let them dry a little if you prefer round dumplings. Drying time keeps them from cooking apart. They will be light in the middle. ear

Thanks, ear. I'll try that next time.

PowPow · « **Reply #13 on:** July 07, 2012, 01:50:23 PM »

This post motivated me to see what critters were residing in the freezer.
Nice to empty it out before next hunting season. I'm way behind.

Pulled out 3 whole deer hindquarters. Not all from the same deer. Put those in the fridge to thaw.
Thought I would be cooking this weekend but they are still hard as a rock.
Wife has a big crockpot that will hold a whole quarter.
11 hours on low in coca cola, then pull it, then plain old Kraft BBQ sauce. I like a sweet sauce on venison.
It will feed the heartier souls in the office, with plenty left for the members of my hunting club that did not fare so well last season.

But today I cooked a couple of rabbits. Last try at fried rabbit resulted in industrial leather.
Boiled it this time, then stir fry in butter and pepper. Still kind of bland. Went with Bob Gibson's white BBQ sauce and made sammiches. Yummy.

AtlLaw · « **Reply #14 on:** July 08, 2012, 06:02:31 AM »

I've got to do the same thing with the deer in my freezer PP. One of my hunting buddies was going to come over next week and we were going to make sausage but with this latest malady I'm not so sure I can...

powderman · « **Reply #15 on:** July 10, 2012, 04:47:53 PM »

The trouble Patty has is being able to tell when the dumplings are done. They will either be doughy or practicly melt away. She's had her best results flattening bought biskits and cutting them into bite sized pieces. Still not like Mom used to make for sure. I can remember Mom rolling the dough out on the table and cutting noodles and dumplings. Dang it, now I'm hungry. POWDERMAN.

chefjeff · « **Reply #16 on:** July 10, 2012, 04:59:36 PM »

Look here, Ear, its DOUGH, not doe! And PP,thanks for the chuckle ! Stinkin' tree rats are palatable if handled well,but sure hold second place in this shack to rabbit any day.I have to shoot them hard anound here or they will eat up my stuff.

Bugflipper · « **Reply #17 on:** July 10, 2012, 05:22:13 PM »

I just mix up a batch of cathead biscuits. It's flour, milk, butter and baking powder. No rolling or anything. Just mix it in a bowl. If you were cooking biscuits, spray a pan and spoon out portions then bake. For dumplings you get out two spoons. Get a spoon full of dough then use the other spoon to scrape it into the stock. Cook until they float then turn the heat off. Those are a lot better than Cracker Barrel's yankee noodles.

With the squirrels, head shots aren't allowed. Nothing really to tear up in the ribs with sub sonics anyhow. There's always folks grateful for a batch of squirrel heads to make dumplings out of.

They crack the skulls open and eat the brains. I never could get past the rat teethe and eyeballs to even try the dumplings much less the heads.

powderman · « **Reply #18 on:** August 01, 2012, 03:06:27 PM »

BUGFLIPPER. My Uncle Ray used to offer his rifle and shells to use on squirrels, no head shots allowed, he wanted that head. A cousin worked with a bunch of city folk. He took some cold fried squirrel to work one day and several asked what it was. He told em, OHHHHH, AWFUL, EWWWWWWW, how could you eat that poor critter?? Next weekend he got several more and took the cooked heads to work. He cleared our the lunch room chewing on those heads. HEH, city folk never cease to amaze me. POWDERMAN.

gr8ful · « **Reply #19 on:** August 01, 2012, 05:35:44 PM »

Quote from: Ruskin on July 02, 2012, 07:22:59 AM

A quick way to make dumplings which are acceptable. Get flour tortillas and cut into strips. Add and cook. They will fluff up. I do it in a hurry.

Yep works every time!

mauser98us · « **Reply #20 on:** August 02, 2012, 03:41:13 AM »

My family roots are in North Carolina for hundreds of years. I was born here in Arizona,so I got a mix of Mexican and southern. Should not the proper spelling be dumplins?

blind ear · « **Reply #21 on:** August 02, 2012, 04:30:35 AM »

Do I have to pass spelling to get to eat? ear

Dixie Dude · « **Reply #22 on:** August 02, 2012, 04:41:42 AM »

Another way to make good quick dumplings is to use canned biscuits. Roll them out flat and cut into strips. Have just pinched them apart and threw them into the boiling water with the pulled meat.

Squirrel also is a good filler meat for Brunswick stew, with a little deer meat and a Boston butt.

I'm getting hungry.

powderman · « **Reply #23 on:** September 07, 2012, 12:53:31 PM »

Patty tried AGAIN to make dumplings. She used flour, egg, and water. After rolling and cutting tried cooking one, real tough. She forgot baking pwdr. She remixed it all adding water and baking pwdr and more flour. Rolled it and cut them, cooked a batch. Good flavor but still a bit tough.
Does she need a bit more baking pwdr?? This was all purpose flour, would self rising be better?? I really like chkn and dumplings and aside from using boughten biskits this is the best so far. POWDERMAN. Shocked

Ranger99 · « **Reply #24 on:** September 07, 2012, 03:16:28 PM »

grease.

you gotta have grease to make dumplins or
biscuits, or anything you want to fluff up.
(meaning in the dough)

i think it was bugflipper that told the right
way to make dumplins.
flat is the description of tortilias and pancakes.

squirrels are pretty lean so you have to have
butter or bacon grease or some kind of meat
grease in the broth if you want to make a good
batch of dumplins.

good luck
(don't forget the grease)

mechanic · « **Reply #25 on:** September 07, 2012, 03:25:53 PM »

Powderman, You gotta' have some lard or Crisco, and add some buttermilk to that water.

Ben

thumper113 · « **Reply #26 on:** September 07, 2012, 04:04:57 PM »

Powder,

Tell her to try bisquick.

AtlLaw · « **Reply #27 on:** September 08, 2012, 02:44:50 AM »

Quote from: thumper113 on September 07, 2012, 04:04:57 PM

Tell her to try bisquick.

heretic...

powderman · « **Reply #28 on:** September 08, 2012, 12:19:04 PM »

Thanks guys. She used broth from boiling the chkn breasts, what about baking pwdr or self rising flour?? POWDERMAN.

Ranger99 · « **Reply #29 on:** September 08, 2012, 01:48:01 PM »

i never use self-rising flour for
anything so i can't say on that.

goes like this:
using sweetmilk= baking powder
buttermilk= baking soda

that's for any baked goods or stuff like that

dough needs grease( shortning,oil,bacon grease)
to get fluffy (not ellie-mae biscuits, or "sinker" dumplins)

those are what i follow, but there are a gazillion recipes
and opinions on the subject

good luck