Hoyt Recipes

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Squirrel or Rabbit with Biscuit-Style Dumplings

Jul 10, 2014 |  #recipe #rabbit #squirrel #hoyt #bowhunting

Small game hunting with field points can challenge the archer’s marksmanship and woodsmanship, and it is good practice for bigger game. It also provides the potential for some of the most satisfying fare available to the hunter. This recipe works equally well with squirrel or rabbit.

  • 2 squirrels or 1 rabbit
  • 2 bay leaves
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3-4 carrots, chopped
  • Salt and pepper to taste
  • 2 cups water

Cut squirrel or rabbit into serving pieces. Place in a Dutch oven and cover with water. Add bay leaves and simmer for 1 & ½ hours or until tender. Skim if necessary. Meat may be removed from the bones at this point and returned to stew if you desire. Add onion, celery, carrots, seasonings and water. Cook for 15-20 minutes or until vegetables are tender. Increase heat of stew to boiling. Add dumplings and continue cooking as directed below.


  • ½ cup milk
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Slowly add milk to dry ingredients and mix. Drop by teaspoons into boiling liquid. Cook for 15-20 minutes longer or until dumplings are done in the center.