Squirrel and dumplings takes a little more work. I usually season squirrels with salt, pepper, garlic and diced onion and pressure cook until the meat falls off the bone. Remove the meat from the bone and save the broth. I make dumplings (actually egg noodles) by using:
Mix ingredients with enough flour to make a firm dough. Turn out dough on a board and knead in flour until dough is stiff. Then roll out thin and leave for about one hour. Slice into either a diamond or noodle shape and drop into boiling broth.
Additional water may need to be added to the broth to handle the dumplings when all the dumplings have been added. Put squirrel meat in broth and simmer over low heat for at leas 15 to 20 minutes.
Missouri bushy-tails make good eating — as long as you clean them properly. Nine illustrated steps show you how.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.