In this video I’m walking through a field-to-table squirrel recipe that’s basically “chicken & dumplings,” but with squirrel—and it’s honestly an absolute banger. I’m starting with three squirrels that were already cleaned, vacuum sealed, frozen, and thawed. The big takeaway here is why I slow cook squirrel: it’s ridiculously lean, and every time I’ve tried hot-and-fast methods like frying, I end up with tough meat. Slow cooking fixes that and gets you something that eats like rotisserie chicken. I season the squirrels with salt, pepper, garlic powder, and onion powder, then drop them in the crock pot over KY Gold salted butter to add fat back into the mix. After about three hours I add a quart of chicken stock (I like it thicker) plus a hefty spoonful of chicken broth base for extra punch, then let it ride until the six-hour mark. Once the meat’s pulling off easy, I debone it (watch for tiny bones), toss it back in, and add quick dumplings made from tube biscuit dough. I finish it off with carrots (yeah, I forgot them at first), black pepper on top, and you’re done—perfect winter comfort food and my new favorite way to cook squirrel.