Squirrel Pot Pie

1. Stock and Meat Preparation:

   • Cook squirrels to make rich stock
   • Efficiency: Use entire animal for maximum flavor
   • Meat picking: Remove all meat from bones carefully

2. Vegetable Foundation:

   • Sauté vegetables in butter until softened
   • Roux development: Sprinkle flour, cook 2 minutes
   • Stock integration: Add gradually to prevent lumps

3. Filling Assembly:

   • Combine picked meat, vegetables, peas, herbs
   • Consistency: Should be thick but not dry
   • Seasoning: Adjust salt, pepper, herbs

4. Pastry Assembly:

   • Fill deep pie dish with mixture
   • Crust topping: Seal edges, cut vents
   • Egg wash: Brush for golden brown finish

Baking: 425°F for 15 minutes, then 350°F for 25-30 minutes Service: Let cool 10 minutes before serving