Drunken Squirrel and Pumpkin Dumplings

Name: Drunken Squirrel and Pumpkin Dumplings
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4 people
Ingredients: 1 cup cooked, pureed squash; 1 cup ricotta cheese; 1/4 cup Parmesan Cheese; 2 3/4 cup all-purpose flour; 2 eggs, lightly beaten; A big pinch of salt; A few swipes of fresh nutmeg, or 1/4 teaspoon ground; 3 tablespoons Butter, for frying; 3 tablespoons butter; 2 pounds squirrel meat; salt; 1 cup white wine or vermouth; 1/2 cup squirrel stock; 3 to 6 bay leaves; 1 tablespoon squash seed oil; 2 tablespoons butter; 1 small onion, sliced thinly root to tip; 2 cloves garlic, sliced thin; 1 pound black (Lacinato) kale, chopped; salt; 1/2 cup toasted pecans; 1 tablespoon squash seed oil; Lots of freshly cracked black pepper

User Reviews

4.8

15 reviews

Excellent

Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
Servings
4 people
Calories
1159 kcal
Course
Main Course
Cuisine
American

Drunken Squirrel and Pumpkin Dumplings

Elizabeth Hodge

Report

As I mention above, you can sub in rabbit legs, or the thighs from chicken, turkey or grouse here. Any nice green will work besides kale, and you can use whatever nut or squash/pumpkin you have available. The dumplings can be made ahead and frozen, too.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

DUMPLINGS

1 cup cooked, pureed squash
1 cup ricotta cheese
1/4 cup Parmesan Cheese
2 3/4 cup all-purpose flour
2 eggs, lightly beaten
A big pinch of salt
A few swipes of fresh nutmeg, or 1/4 teaspoon ground
3 tablespoons Butter, for frying

SQUIRREL

3 tablespoons butter
2 pounds squirrel meat, I prefer back legs only
salt
1 cup white wine or vermouth
1/2 cup squirrel stock, or chicken stock
3 to 6 bay leaves
1 tablespoon squash seed oil (optional)

VEGETABLES

2 tablespoons butter
1 small onion, sliced thinly root to tip
2 cloves garlic, sliced thin
1 pound black (Lacinato) kale, chopped
salt
1/2 cup toasted pecans, or some other nut
1 tablespoon squash seed oil (optional)
Lots of freshly cracked black pepper

Add to Shopping List

Instructions

COOK THE SQUIRREL

Preheat the oven to 325F. In a large, shallow, ovenproof pan, melt the butter and brown the squirrel legs well over medium-high heat. Take your time. You want them nice and brown.
When the legs are all done, add the white wine and use a wooden spoon to scrape up any browned bits in the pan. When you've done this, add the stock and bay leaves, cover the pot and set it in the oven to cook for at least 90 minutes and, more likely, 2 hours. You want the meat to be tender, but not so much that it falls off the bone.

MAKE THE DUMPLINGS

While the squirrel is cooking, mix the squash puree, ricotta, beaten eggs and parmesan together in a large bowl. Add the salt and nutmeg, then mix in the flour 1 cup at a time. If you are new to dumplings, you might need more than 2 3/4 cup flour, but don't use more than 3 1/2 cups in any case -- that will make the dumplings too heavy.
Set a large pot of water to a boil. Add a handful of salt to it when it's hot.
As soon as you can roll the dough into a log about the diameter of your finger -- doing this with well-floured hands helps -- cut that log into coins about 1/4 inch thick. The dough will be soft, and you'll need to wipe your knife clean periodically.
Set out a baking sheet and flour it well. Pick up each piece of dough and gently shape it into a round, coin-like shape, then set it on the baking sheet. You might need to carefully dust each dumpling in more flour so it won't stick to everything.
Using a spatula, carefully move the dumplings to the boiling water. Boil in batches, probably 3 or 4 batches, until the dumplings float and then for 1 more minute. Move the dumplings to another baking sheet that's been well oiled, so they don't all stick.

TO FINISH

When the squirrel is ready, move the covered pot to the stovetop and set aside for the moment. Get a large, wide pan and heat 3 tablespoons of butter over medium-high heat. Lay out the dumplings in one layer in the pan and shake to prevent them from sticking. Now let them sear for 90 seconds to 2 minutes undisturbed, so they can brown a bit. Toss the pan to mix up the dumplings, then let them sear another minute or three to brown a touch more. Move the dumplings out of the pan and set them in a bowl in the oven, which should still be warm.
If you think you need more butter, add some to the pan you seared the dumplings in. Add the onion and saute for 6 to 8 minutes, stirring often. Add the kale, pecans and garlic and saute for a few minutes to coat the kale, then turn the heat to medium and cover the pan. Cook like this until the kale wilts, about 4 minutes.
To finish, drizzle some squash seed oil over the squirrel and kale, then grind some black pepper over them both. Mix the dumplings with the vegetables and serve with some of the juices from the squirrel pot.

Nutrition Information

Show Details

Calories 1159kcal (58%) Carbohydrates 89g (30%) Protein 78g (156%) Fat 51g (78%) Saturated Fat 24g (120%) Cholesterol 361mg (120%) Sodium 556mg (23%) Potassium 1883mg (54%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 16190IU (324%) Vitamin C 146mg (162%) Calcium 469mg (47%) Iron 14mg (78%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1159 kcal

% Daily Value*

Calories	1159kcal	58%
Carbohydrates	89g	30%
Protein	78g	156%
Fat	51g	78%
Saturated Fat	24g	120%
Cholesterol	361mg	120%
Sodium	556mg	23%
Potassium	1883mg	40%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	16190IU	324%
Vitamin C	146mg	162%
Calcium	469mg	47%
Iron	14mg	78%