Squirrel Mulligan

3 squirrels
2 onions, chopped
1 green pepper, chopped
2 medium potatoes, diced
1/4 cup diced celery
4tablespoons chili powder
salt and pepper
1 dash louisiana hot sauce
1 cup cooked rice
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Stew squirrels and reserve broth.
Remove meat from bones and put back into broth.
Bring to a boil and add all ingredients except rice.
Cook about 45 minutes, or until vegetables are tender.
Add cooked rice.
Serve hot.

Squirrel Dumplings

2 dressed squirrels, 2 to 2½ lbs
2½ cups water
1½ tsp salt
Dash of black pepper
2 tbsp Parsley


Wipe thoroughly with a damp cloth and pick off any hair .
Remove any shot
Then wash well inside and out with warm water
Cut into serving pieces
Put squirrel into a kettle, add water and salt
heat to boiling, then reduce heat
cover tightly and simmer until very tender, from 2 to 3 hrs the time depending on age of animal
The meat should be almost ready to fall from the bones
Add pepper and butter
Increase the heat until liquid boils
Lay the rolled dumplings over the top of squirrel, cover tightly and cook for 12 to 15 minutes