Ingredients

4 cups of all purpose flour
¾ tsp baking soda
5 tsp. baking powder
1 tsp salt
2 cups of Buttermilk
3 tbsp. butter Crisco
1 big, old squirrel

Instructions
Squirrel

Skin the squirrel then cut in half
Boil in water seasoned generously with salt and pepper for about 15 minutes.
Touch with fork to make sure it is tender. Then take out squirrel from the broth and add a large can of evaporated milk and ½ stick of butter. Allow to simmer while making your dumplings.

Dumplings

Sift all dry ingredients
Add Crisco and mix with a pastry blender.
Add buttermilk a little at a time stirring the mixture until a soft ball forms (like the consistency of biscuit dough).
Lay out wax paper or a pastry sheet and sprinkle with flour.
Make dough into four balls and roll each ball out thin. If dough is too sticky add more flour. Cut into squares with a knife.
Bring squirrel broth and pet milk to a boil. Make sure there is enough in the pot to fill at least half the pot. If there is not, add more water.
Drop dumplings into boiling broth a handful at a time. When they are all in, turn down heat to low, put lid on the pot and let simmer for 15 minutes.
Get out a bowl, add some dumplings and squirrel and enjoy!

I like more squirrel in that dish. Some of the old squirrels I have cooked took a lot longer than 15 minutes to get tender unless using a pressure cooker

My favorite wild game meat by far!