No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (289g) Recipe makes 4 servings The following items or measurements are not included below: 1 squirrels
Calories 99
Calories from Fat 11		(11%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 877mg		36%
Potassium 199mg		5%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 0.6g	2%
	Sugars 1.4g
Protein 4.3g		8%
detailed view... how is this calculated?

Squirrel Pot Pie

Recipe #137552 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: fluffernutter
Sep 15, 2005

From the South Carolina Outdoor Press Association cookbook, titled "Wild Fare and Wise Words." All the recipes are tried-and-true, and come from real hunters.

SERVES 4 (change servings and units)

Ingredients

1 onion, coarsely chopped
1 celery, coarsely chopped
1 large garlic clove, minced or pressed
4 cups beef broth
fresh ground black pepper, salt to taste
1 squirrel, cleaned
1 (12 ounce) can mexicorn or mixed vegetables
1 tablespoon cornstarch
pastry for double-crust pie

Directions

1
Combine the onion, celery, garlic, broth, pepper and squirrel in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; researve 1 cup cooking liquid.
2
Fit the bottom crust into a pie pan.
3
Combine the meat, vegetables reserved broth and cornstarch in a large bowl and mix well; spoon the mixture into the pie shell. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.