Squirrel Pot Pie Recipes

Steps:

• 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.

Steps:

• 1. In large pot, cook squirrels by boiling in water to cover until tender. Remove from cooking broth, reserving broth; when squirrels are cool enough to handle, pull meat from bones.
• 2. In mixing bowl, combine flour, egg, milk, salt and pepper. Work into a small ball. On lightly floured board, roll dough out 1/8 inch thick, cut into 3 inch squares.
• 3. Heat reserved broth to boiling. Drop dough, squirrel meat, potatoes, and onion into boiling broth, adding in layers until everything is in pot. Cover pot and cook for 20 to 30 minutes, or until potatoes are tender and dough is cooked.

Steps:

• Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) 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; reserve 2 1/2 to 3 cups cooking liquid.
• Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.).
• Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. 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.