Ingredients: 4 squirrels dressed and cut into quarters (can sub 2 rabbits), 5 cups chicken stock, 2 cups celery cut into 1" pieces, 4 cups cubed potatoes, 2 cups cubed onions, 2 cups 1/4" sliced carrots, 1 tsp dry thyme, 2 cups frozen peas (thawed), 2 cups halved fresh mushrooms, 1/2 cup all-purpose flour, 1/2 tsp fresh ground pepper.

Dumplings (2 eggs beaten, 1/4 cup milk, 2 tbsps melted butter, 1/2 tsp salt, 1 cup all-purpose flour; 1 tbsp farina or cream of wheat, 2 tsps baking powder).

Directions: In dutch oven place stock, squirrels, and celery. Cover and cook over medium heat for 1 hour. Skim off fat. If desired remove meat from bones. Add potatoes, onions, carrots, and thyme. Cover and cook for 45 minutes. In a bowl place peas, mushrooms, flour and black pepper. Toss to combine, leaving no flour lumps. Add to stew and gently mix. Cook for 20 minutes.

Make dumplings by beating egg to a froth in a bowl adding milk, butter and salt. Combine flour cream of wheat and baking powder in another bowl, mixing with a fork to combine. Add flour mixture to wet ingredients, mix gently to combine. do not over-mix. Drop dumplings into gently boiling stew using a heaping tablespoon at a time. Cover and cook for 10 minutes.