Recipe - Squirrel and dumplings

Makes two servings

2 squirrel
4c water
4 cubes chicken bullion

2 carrots
2 stalks celery

1 egg
1/3c milk
1c flour
1ts montreal chicken seasoning
1ts baking soda
1ts baking powder

Put the squirrel, water, and bullion in the pressure cooker and put on high heat.
When the cooker gets up to temp, reduce heat to medium and set timer for 20 min.
Peel and chop the carrots and celery.
Mix the dumpling ingredients together and roll flat on a floured surface.
Cut into 1/2" cubes with a pizza slicer.
When the timer is done, take the pot to the sink and run cool water to release the pressure.
Remove the squirrel and place in a colander.
Rinse with water until it's cool enough to handle.
Pull the meat off the bones and put back in the pot along with the carrots and celery.
Take back to the stove and get to a rolling boil.
Drop the dumplings in and stir.
Reduce heat to 1/3 for 15 minutes stirring occasionally.