Squirrel Pot Pie

"From the South Carolina Outdoor Press Association cookbook, titled "Wild Fare and Wise Words." All the recipes are tried-and-true, and come from real hunters."
 
Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Combine the onion, celery, garlic, broth, pepper and squirrel in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; researve 1 cup cooking liquid.
  • Fit the bottom crust into a pie pan.
  • Combine the meat, vegetables reserved broth and cornstarch in a large bowl and mix well; spoon the mixture into the pie shell. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.
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RECIPE MADE WITH LOVE BY

@fluffernutter
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@fluffernutter
Contributor
"Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food."
 

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  1. Richard W.
    The top of the recipe says the cook time is 2 hours and the actual recipe says to cook for 1 hour.
     
  2. Tony M.
    Followed directions exactly using the Mexi-corn and it was very good. Next time I will use two squirrels and the mixed veggies.
     
  3. fluffernutter
    From the South Carolina Outdoor Press Association cookbook, titled "Wild Fare and Wise Words." All the recipes are tried-and-true, and come from real hunters.
     
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