Recipe /
West Virginia Squirrel Pot Pie with Ramps
Pot pie gives small game a warm-weather exit ramp into the colder part of the year. It is one of the easiest ways to make the species page feel deeply usable.
Pot pie gives small game a warm-weather exit ramp into the colder part of the year. It is one of the easiest ways to make the species page feel deeply usable.
Recipe Details
- Prep time: 20 minutes
- Cook time: 40 minutes
- Servings: 4
- Difficulty: Moderate
Ingredients
- 2 cups cooked shredded squirrel
- 2 tablespoons butter
- 1 onion, diced
- 2 cups chopped ramps
- 2 tablespoons flour
- 1 1/2 cups stock
- 1 pastry sheet
Instructions
- Cook the onion and ramps in butter until softened.
- Stir in flour, then stock, and simmer until thickened.
- Fold in the cooked squirrel and transfer to a baking dish.
- Top with pastry and bake until browned and bubbling.
Why It Works In West Virginia
This recipe is tied to West Virginia through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.