Recipes
Squirrel Pot Pie with Flaky Crust
This comforting squirrel pot pie combines tender squirrel meat, garden vegetables, and a rich creamy sauce under a golden, flaky crust.
This comforting squirrel pot pie combines tender squirrel meat, garden vegetables, and a rich creamy sauce under a golden, flaky crust. Perfect for a taste of rustic home cooking.
Ingredients
- 2 squirrels, cleaned and cut into pieces
- 1 cup carrots, diced (garden-grown)
- 1 cup peas (garden-grown)
- 1 onion, diced (garden-grown)
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp flour
- 1 tbsp butter
- 1 pre-made pie crust
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Season squirrel pieces with salt and pepper, then brown in butter in a skillet. Set aside.
- In the same skillet, sauté onions, carrots, and peas until softened. Stir in flour and cook for 1 minute.
- Add chicken stock and heavy cream, whisking until thickened. Return squirrel pieces to the mixture.
- Transfer to a pie dish and top with the pie crust. Bake for 25-30 minutes, or until the crust is golden brown.