this is one of the things that canned squirrel is particularly good for. canned venison, canned rabbit or whatever could be used instead, I guess. one very large squirrel or two smallish ones pressure cooked will suffice in place of canned squirrel.
Squirrel Pot Pie
1 box refrigerated pie crusts, softened as directed on box
2T butter + 3T bacon grease
1/3 cup chopped onion
1 clove garlic, minced
1/3 cup all-purpose flour
1/2 tsp salt ,1/4 tsp pepper or to taste, 1/2tsp dried thyme leaves, pinch of red pepper flakes
1 ¾C broth (liquid from jar plus enough beef stock to make it 1 ¾ C)
1/2 cup buttermilk
1 pint canned squirrel meat, deboned
1 cup frozen mixed vegetables, thawed
one medium potato diced (1/4" or so)
1/2 C chopped mushrooms
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. blind bake bottom crust for 15-20 min.
In 2-quart saucepan, melt butter over medium heat. Add onion, potato and garlic; cook until onion is tender. Stir in flour until well blended. Gradually stir in broth and milk and seasonings, cooking and stirring until bubbly and thickened.
Stir in squirrel, mixed vegetables and mushrooms. Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Squirrel Pot Pie
1 box refrigerated pie crusts, softened as directed on box
2T butter + 3T bacon grease
1/3 cup chopped onion
1 clove garlic, minced
1/3 cup all-purpose flour
1/2 tsp salt ,1/4 tsp pepper or to taste, 1/2tsp dried thyme leaves, pinch of red pepper flakes
1 ¾C broth (liquid from jar plus enough beef stock to make it 1 ¾ C)
1/2 cup buttermilk
1 pint canned squirrel meat, deboned
1 cup frozen mixed vegetables, thawed
one medium potato diced (1/4" or so)
1/2 C chopped mushrooms
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. blind bake bottom crust for 15-20 min.
In 2-quart saucepan, melt butter over medium heat. Add onion, potato and garlic; cook until onion is tender. Stir in flour until well blended. Gradually stir in broth and milk and seasonings, cooking and stirring until bubbly and thickened.
Stir in squirrel, mixed vegetables and mushrooms. Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
