Squirrel Pot Pie Recipe

The last post was about hunting, which I'm sure brings big game into most people's minds; visions of deer or elk hunting.  A lot of people started out hunting with small game, quickly moved on to big game, and maybe never went back to hunting small game.  Sure there are guys that love rabbit hunting or bird hunting, but I think they like working with their dogs more than the game. How many guys love to go squirrel hunting?  Probably a lot less. I think it comes from the idea that it takes so many squirrels to feed a family. Personally, I really enjoy squirrel hunting and absolutely love the meat.  The meat is sweet and nutty, given their diet, it's not a big surprise.

So here is a recipe that will feed a family of 4-6 with as little as 2 or 3 squirrels and have enough for leftovers.  We also make this with game birds.

Game Pot Pie

Ingredient List
Broth	Pie
2-3 squirrels (or 1 pheasant)	2 carrots, sliced
1/2 water, 1/2 white wine to cover	1 rib celery, sliced
1 small onion	4 Tb butter
1 rib of celery with leaves, sliced	3 Tb flour
8 peppercorns	3 cups broth
1 tsp salt	1/2 Tb Worcestershire sauce
1/2 tsp thyme	3 medium potatoes, cubed
1 bay leaf	1 medium onion diced
	cream
	pie crust or biscuit dough

1. Simmer the bird or squirrels in a kettle in wine-water to cover, along with onion, celery with leaves, peppercorns, salt, thyme, and bay leave until tender (1-2 hours). Remove the game to cool.
2. Cook the potatoes in the same stock until they are tender (you can put the potatoes in for the last 20 minutes of step 1 or you can cook them separately).
3. Retain 3 cups of the stock.
4. Bone and dice the squirrels or bird.
5. Prepare the dough for the crust
6. Saute onion, carrots, and celery in the butter until carrot is soft. Stir in the flour, cook a minute or so, and then off heat stir in the broth and sauce. Return to heat and simmer this gravy for 3-4 minutes, correcting for thickness with cream.
7. Put diced pheasant, potatoes, and other vegetables in the sauce in a casserole dish, cover with crust, and bake in a 500 degree over for about 15 minutes or until crust is brown.

I tweak this recipe every time I make this.  Sometimes putting in some sage, sometimes using a roll of croissants for the crust, maybe adding some peas.  Try it out and adjust it to make it your own.  This is a go to recipe for us and I look forward to it every time.

Enjoy!