Outdoor Show 19th Of October
Tip Of The Week.
The recent rain and falling of the leaves is something we all must think about when we go into the woods. The combination of wet leaves and mud under them makes for a slippery trek on hill sides. Use caution when going up or down hills with this condition and if unsure of your footing unload your gun or take the arrow out of the bow. Be safe not sorry.
Recipe Of The Week
Squirrel and Dumplings
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
5 – 6 squirrels or 3 rabbits
4 c water to cover meat
1 lg onion, sliced
1 c celery with leaves, chopped
1 md carrot, scraped and sliced
2 tsp salt
1/4 tsp black pepper
1/2 c cold water (for gravy)
2 c sifted flour
3 tsp baking powder
1 tsp salt
2 Tbsp shortening
1/4 c parsley, optional
1 c water, approximately
- Directions for Squirrels: Combine meat, water, vegetables, salt and black pepper in a large kettle with tight cover.
- Cover, heat to a boil and simmer until meat is tender (about 1 to 1 & 1/2 hours).
- Remove meat from broth and pick out bones.
- Strain broth and mash vegetables through strainer into broth.
- Add water to make 5 cups.
- Return to heat and boil.
- Stir 1/2 cup cold water into 6 Tablespoons flour to make gravy, stirring constantly until gravy thickens and boils (about 1 minute).
- Season to taste.
- Directions for Dumplings: Mix flour, baking powder and salt in a bowl.
- Cut in shortening until crumbly, stir in parsley and enough water to moisten flour. Dough should be soft.
- Drop dumpling batter into steaming kettle in 12 or more mounds.
- Cover and cook for 20 minutes. Enjoy!
- OPTIONAL: Serve on platter with gravy seperate.
Last Step: Don’t forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!