Ingredients: |
Ingredients: 2 to 3 c. Cooked Squirrel Meat, chopped
(Hind leg and back meat from 3 to 4 squirrels)
1 c. Diced Potatoes
1 c. Diced Carrots
1 c. Diced Celery
1 c. Diced Yellow Onion
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Poultry Seasoning
¼ c. Butter
½ c. Flour
2½ c. Chicken Broth
1 c. Half n Half
¼ c. White Wine
1 tsp. Salt
¼ tsp. Black Pepper
½ c. Frozen Peas
2 Pie Crusts, 9 in. each
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Directions: |
Directions:TIP: The Squirrel meat can be cooked ahead of time and frozen until needed. I suggest stocking up when they are in season because once people try this recipe they are gonna love it.
Cut the Squirrel into frying size pieces, salt and pepper to taste and then roll in flour until fully coated. Fry meat in 6 or 7 Tbsp. of hot Oil (veg or olive) until golden brown. Remove Squirrel from oil and blot with paper towel to remove excess oil. As an alternative you can also put raw Squirrel meat in about 2 c. of water a small pan. Cover and simmer on low for about an hour until fully cooked. Freeze until needed.
Pie Directions:
Pre heat oven to 375º. Place 1 of the 9 in. Pie Crusts into a Pie Plate and set aside. In a Lg. skillet Saute Potatoes, Carrots, Yellow Onion and Celery on low heat with Butter, Garlic Powder and Onion Powder. Once Veggies are tender, sprinkle with Flour and mix well. In a Mixing Bowl combine Chicken Broth, White Wine and Half n Half. Pour mixture over sauted Veggies and stir until it thickens and is bubbly. Season with Salt and Pepper and then add Frozen Peas and Squirrel Meat. Heat through and pour into prepared Pie Plate. Cover with 2nd Pie Crust crimping edges with fingers or seal edges with a fork. Slit the top and Bake for 40 - 50 minutes or until crust is golden brown.
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