Buttermilk Squirrel Pie
Take a culinary journey back to rustic, old-fashioned comfort with this Buttermilk Squirrel Pie. Featuring tender, slow-cooked squirrel meat marinated in buttermilk to enhance its flavor and texture, this savory pie is packed with hearty vegetables like carrots, celery, and peas, all nestled in a rich, herbed gravy made from scratch. Encased in a golden, flaky pie crust and brushed with an irresistible egg wash for that perfect bake, this dish is a unique twist on a classic pot pie, ideal for adventurous eaters or lovers of traditional wild game recipes. Perfect for cozy gatherings or a farm-to-table feast, this homestyle delight is sure to impress with its blend of comforting flavors and rustic charm.
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Recipe Information
Ingredients
- 2 whole squirrels (cleaned and skinned) squirrel meat
- 2 cups buttermilk
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 2 (peeled and diced) carrots
- 2 (diced) celery stalks
- 3 cloves (minced) garlic
- 1.5 cups chicken stock
- 1 cup frozen peas
- 1 teaspoon (chopped) fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package (top and bottom crusts) pie crust
- 1 large (beaten for egg wash) egg
Instructions
Step 1: Place the cleaned and skinned squirrel meat in a large bowl. Pour the buttermilk over the meat, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours or overnight to tenderize the meat and neutralize any gaminess.
Step 2: Preheat your oven to 375°F (190°C). Remove the squirrel meat from the buttermilk and pat it dry with paper towels. Discard the buttermilk.
Step 3: In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted, add the squirrel meat and sear for 3-4 minutes on each side until browned. Remove the meat and set aside.
Step 4: Add the remaining 2 tablespoons of butter to the skillet, then add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
Step 5: Sprinkle the flour over the vegetables in the skillet and stir well to coat. Slowly pour in the chicken stock while stirring constantly to create a thick sauce.
Step 6: Shred the cooked squirrel meat off the bones and return it to the skillet. Add the frozen peas, fresh thyme, salt, and black pepper. Mix well and remove from heat.
Step 7: Roll out the bottom crust of your pie dough and place it into a 9-inch pie dish. Spoon the squirrel and vegetable mixture into the crust, ensuring it is evenly spread.
Step 8: Roll out the top crust and place it over the filling. Seal the edges by crimping with a fork and cut a few small slits in the top crust for ventilation.
Step 9: Brush the top crust with the beaten egg wash for a golden finish. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes until the crust is golden and the filling is bubbling.
Step 10: Allow the pie to cool for 10-15 minutes before slicing and serving. Enjoy this hearty, old-fashioned buttermilk squirrel pie!
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.8 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
