Squirrel Pot Pie

Experience squirrel at its finest with this comforting recipe. The key is homestyle baking, which ensures flaky crust over a rich, savory filling every time you make it.

American comfort elevated with wild game

Colonial Heritage This preparation transforms squirrel into classic American comfort food, using traditional pot pie techniques to create satisfying family meals.

Ingredients (Serves 8-10)

• 4-5 whole squirrels, cooked and meat picked
• 4 tbsp butter
• 1 large onion, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 8 oz mushrooms, sliced
• 1/4 cup flour
• 3 cups squirrel stock (from cooking bones)
• 1 cup frozen peas
• 2 tbsp fresh herbs (thyme, sage, parsley)
• Double pie crust
• 1 egg, beaten

American Pot Pie Method

1. Stock and Meat Preparation: Make stock from squirrel carcasses. Pick all the meat from the bones.

2. Vegetable Foundation: Sauté vegetables in butter until soft, about 5-7 minutes. Add flour to make a roux.

3. Filling Assembly: Add mushrooms to filling. Add stock and cook for 6-8 minutes until thickened. Fold in the picked meat and peas.

4. Pastry Assembly: Fill a baking dish and top with pastry. Bake at 375°F until golden and bubbling.