Name: Drunken Squirrel and Pumpkin Dumplings
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4 people
Ingredients: 1 cup cooked, pureed squash; 1 cup ricotta cheese; 1/4 cup parmesan cheese; 2 3/4 cup all-purpose flour; 2 eggs, lightly beaten; A big pinch of salt; A few swipes of fresh nutmeg, or 1/4 teaspoon ground; 3 tablespoons butter, for frying; 3 tablespoons butter; 2 pounds squirrel meat, (I prefer back legs only); Salt; 1 cup white wine or vermouth; 1/2 cup squirrel stock, (or chicken stock); 3 to 6 bay leaves; 1 tablespoon squash seed oil ((optional)); 2 tablespoons butter; 1 small onion, sliced thinly root to tip; 2 cloves garlic, sliced thin; 1 pound black (Lacinato) kale, chopped; Salt; 1/2 cup toasted pecans, (or some other nut); 1 tablespoon squash seed oil ((optional)); Lots of freshly cracked black pepper