squirrel dumpling

[kingsax26]

2-3 squirrels
2 tins of pillsburry crescent rolls
mashed potatoes
cheese of your choiuce
seasoning of your choice
1 bag of egg noodles

cook squirrels in pressure cooker until meat falls from bone and strip ( the meat, not your clothes)
strain out all bones and little bits from squirrel juice, return squirrel stock to pot and simmer to reduce approx 15 minutes on low-med heat (DO NOT BOIL), also start egg noodles (dont over cook)
roll out crescent squares, place just enough mashed tater, squirrel and cheese to fill crescent square and wrap n seal all edges
carmelize 2 medium onions until semi crispy
bake in pie plate at 400ish until dough is cooked and golden brown
while dumplings are in the oven your squirrel stock should be about done...you can add a gravy mix of your choice to the squirrel stock or make your own. I use corn starch, white pepper, garlic and a pinch of salt....thicken to consistency you like.
Remove egg noodles from heat a min before they are done and let sit to finish cooking....and drain
when everything is done, place some noodles in bowl, top with 2-3 dumplings. add gravy and garnish with carmelized onions.......delicous