MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Squirrel & Dumplings
 Categories: Game, Breads, Potatoes, Vegetables
      Yield: 6 Servings
 
      4    Squirrels; skinned, gutted,
           - cut up, soaked in salted
           - water overnight
      6 md Potatoes; peeled, diced
      3 md Carrots; scraped, sliced or
           - diced
      1 pn Basil; generous
      1 pn Oregano; generous
      1 tb Parsley flakes
           Salt & Pepper
           Arrowroot; to thicken gravy

MMMMM---------------------------DOUGH--------------------------------
      2 c  Flour
    2/3 c  Shortening or lard
    3/4 ts Salt
      5 tb Ice water
      1 lg Egg
 
  Cook squirrels in large pan, using enough water to cover.
  Salt to taste (about 1 ts). Cook 2 to 3 hours or until
  tender. Remove squirrels from pan, cut up, roll in flour,
  and fry in shortening over medium heat until browned.
  
  To the broth add potatoes, diced and carrots. Return
  broth to heat and let simmer until potatoes are cooked.
  Broth should thicken with the cooking of the vegetables.
  If not thick to your liking add some arrowroot until
  desired consistency is reached. Taste broth and adjust
  seasonings.
  
  Mix together all ingredients for dough, using fork to cut
  flour through other ingredients. Work gently 1 minute with
  hands.
  
  Roll out dough on floured surface to about 1/4" thickness.
  Cut in 1" or bite size pieces and add to boiling broth and
  vegetables. Add parsley flakes and salt. If not enough
  salt is added, dish will taste bland.
  
  Add browned squirrel back to the broth. Cook 30 minutes on
  low heat.
  
  VARIATION: Roll the pastry out like pie dough and make
  one large or six small pies.
  
  From: Dirty Dave's Fevered Imagination after being gifted
  with several squirrels by a friend who is a mighty hunter.
  
  Uncle Dirty Dave's Kitchen
 
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