Hungry for squirrel and dumplings? We have a recipe for you!
Nothing beats the smell of squirrel being fried in the skillet,” writes Bernadette Dryden in her new cookbook, Cooking Wild in Missouri.“It fills up the kitchen with a wonderful aroma.”
Now I wouldn’t mind tasting a little squirrel fricassee (particularly a few of the pesky scamps eating the tomatoes in my backyard), but I haven’t ever had the opportunity … yet. So what does squirrel taste like? I asked Jefferson City-based writer Dryden. Chicken?
“It’s actually pretty good,” says Dryden, who created and taste-tested recipes for rabbit, squirrel, pheasant, wild duck, wild turkey, catfish and walleye for the 198-page softcover cookbook published by the Missouri Department of Conservation this year. “It does taste a little like chicken, but the meat is darker and leaner.”
