Sometimes you just need a warm bowl of squirrel and dumplings. We have made them before, but that method takes a while and requires quite a bit of hands-on work.
If you don’t have lots of time for simmering squirrels and mixing up dumpling dough, break out the Realtree Weston Slow Cooker and a few basic staples from your pantry for this easy version.
I prefer to skin and dress the squirrels and add them to the crockpot whole instead of quartered. This makes them easier to remove from the slow cooker when it is time to debone the meat and cuts down on the chance that you might leave a bone or two in the pot.
4 grey or 2 large fox squirrels
1 medium onion
2 TB butter
½ tsp seasoned salt
½ tsp of your favorite poultry rub or seasoning
¼ tsp garlic powder
2 cans chicken broth
2 cans cream of chicken soup
1 can jumbo biscuits or 2 cans of regular size biscuits
¼ cup flour
Add the squirrels, butter and onions to the slow cooker. Sprinkle on the seasoning, salt and garlic. Pour in the chicken broth and soup, then turn the slow cooker to low. Let the squirrels simmer on low all day (5-6 hours minimum). Gently lift the squirrels from the gravy and let them cool.
Pick as much meat as possible from the bones, keeping an eye out for any stray shot pellets if you used a shotgun. Return the deboned meat to the slow cooker and turn the temperature to high. Cut the biscuits into 1/2- to 3/4-inch chunks. To help prevent the dumplings from sticking to each other, sprinkle the flour over the cut biscuit pieces and toss them to coat. Add the dumplings to the pot, spoon a bit of the gravy over them, and return the lid to the slow cooker. Cook for one more hour on high until the dumplings are cooked through and golden.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.