Squirrel Pot Pie
Squirrel Pot Pie is a rustic and hearty dish that transforms a traditional comfort food into a truly unique culinary experience. This recipe features tender, slow-cooked squirrel meat, shredded and combined with a medley of wholesome vegetables like carrots, celery, peas, and potatoes. Seasoned with fragrant thyme and rosemary, the savory filling is encased in a buttery, flaky pie crust for the ultimate golden-brown finish. Perfect for adventurous eaters and fans of game meat, this dish brings a touch of nostalgia and novelty to the table. Ideal for cozy family dinners or special occasions, Squirrel Pot Pie offers a flavorful twist on classic pot pie while delivering unparalleled comfort.
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Recipe Information
Ingredients
- 2 whole (cleaned and skinned) squirrel meat
- 4 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 2 medium (peeled and diced) carrots
- 2 diced celery stalks
- 2 medium (peeled and cubed) potatoes
- 1 cup frozen peas
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets pie crust dough
- 1 large (beaten) egg
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, place the cleaned squirrel meat and cover with water. Bring to a boil, reduce heat to simmer, and cook for 45-60 minutes, or until the meat is tender and easily pulls away from the bones.
Remove the squirrel meat from the pot and let it cool slightly. Once cool enough to handle, debone the meat and shred it into bite-sized pieces. Reserve the broth for later use if desired.
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, minced garlic, carrots, celery, and potatoes. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for about 2 minutes to eliminate the raw taste of the flour.
Gradually pour in the chicken stock and milk, stirring constantly to create a smooth, thick sauce.
Add the shredded squirrel meat, peas, thyme, rosemary, salt, and pepper to the skillet. Stir and let the filling simmer for another 5 minutes. Remove from heat and allow the filling to cool slightly.
Roll out one sheet of pie crust dough and use it to line the bottom of a 9-inch pie dish. Trim any overhang.
Pour the squirrel and vegetable filling into the pie dish, spreading it out evenly.
Cover the filling with the second sheet of pie crust dough. Trim excess dough, pinch the edges together to seal, and cut small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Remove the pot pie from the oven and let it cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.5 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 200 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1535 mg | 33% | |
*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.
