Quote:
Originally Posted by SvilleKid
Thumbs up! I usually parboil to tenderize, then bread and pan fry, then make gravy with the drippings. That's a breakfast better than sausage, IMO!
Squirrel dumplings is also a favorite for lunch or supper. And, inclusion in a wild game stem adds a decided sweetness to the stew.
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Grew up eating that on occasion at my grandparents. Haven't had it in a long time. That generation of rural, Southern fool would eat just about damn near anything.