Buttermilk Squirrel Pie: A Taste of Appalachian Comfort

The aroma alone transports me back to my grandmother’s kitchen in the Appalachian mountains. As a child, I remember her carefully preparing this pie, a dish born of necessity and resourcefulness. Though I initially wrinkled my nose at the idea of squirrel, the first bite proved revelatory – tender, flavorful meat nestled beneath a creamy, golden-brown topping. It wasn’t just sustenance; it was a taste of home, a tangible connection to our heritage.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 45 minutes
• Servings: 4-6
• Yield: 1 pie
• Dietary Type: Varies depending on ingredients – Not vegetarian

Ingredients

• 2 squirrels, cut up
• 1 teaspoon salt
• 1 (16 ounce) can mixed vegetables, drained (I prefer using 2 cans for a heartier pie)
• 1 (10 ounce) can cream of mushroom soup
• 1 cup buttermilk
• 1/2 cup margarine, melted
• 1 cup self-rising flour

Equipment Needed

• Large kettle or Dutch oven
• Casserole dish (9×13 inch recommended)
• Cutting board
• Sharp knife
• Measuring cups and spoons

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Thoroughly wash the squirrels inside and out with warm water. This is crucial for removing any impurities and ensuring a clean taste.
3. Using a sharp knife, cut the squirrels into serving pieces. Aim for manageable portions that will be easy to eat.
4. Place the cut squirrel pieces into a large kettle or Dutch oven. Add enough water to cover the meat by approximately 2 inches. Stir in the salt.
5. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the kettle tightly, and simmer until the squirrel meat is very tender. This can take anywhere from 1 to 2 hours, or even longer, depending on the age and size of the squirrels. The meat should be almost ready to fall off the bones.
6. Remove the cooked squirrel pieces from the kettle and let them drain in a colander. This allows excess water to escape, preventing a soggy pie.
7. Once the squirrel pieces have cooled enough to handle, carefully cut the meat from the bones. Discard the bones and any unwanted cartilage or connective tissue.
8. In a casserole dish, thoroughly mix together the drained mixed vegetables, cream of mushroom soup, and the deboned squirrel meat. Ensure all ingredients are evenly distributed.
9. In a separate bowl, whisk together the buttermilk, melted margarine, and self-rising flour until smooth. This mixture will form the topping for the pie.
10. Pour the buttermilk mixture evenly over the squirrel and vegetable mixture in the casserole dish. Try to get an even coating.
11. Bake in the preheated oven at 375 degrees F (190 degrees C) for 40-45 minutes, or until the topping is golden brown and set. A toothpick inserted into the center of the topping should come out clean.
12. Remove the pie from the oven and let it cool slightly before serving.

Expert Tips & Tricks

• Tenderizing Tough Squirrel: Older squirrels can be quite tough. To ensure tenderness, consider brining the squirrel pieces in a salt water solution for several hours before cooking. This helps to break down the muscle fibers.
• Enhancing Flavor: For a richer flavor, sauté some chopped onions and garlic in a little butter or oil before adding them to the casserole dish with the vegetables and squirrel.
• Preventing a Soggy Crust: Make sure the squirrel and vegetable mixture is not too watery before adding the topping. Drain any excess liquid.
• Browning the Crust: If the topping isn’t browning sufficiently, you can broil it for the last few minutes of baking. Watch it carefully to prevent burning.
• Make-Ahead Option: You can prepare the squirrel and vegetable mixture a day in advance and store it in the refrigerator. Add the topping just before baking.

Serving & Storage Suggestions

Serve the Buttermilk Squirrel Pie warm, ideally straight from the oven. A dollop of sour cream or a sprinkle of fresh parsley can add a nice finishing touch. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. While freezing is possible, the texture of the topping may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	69%
Saturated Fat	12g	60%
Cholesterol	5mg	2%
Sodium	2800mg	117%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	7g	28%
Protein	20g	40%

Nutritional information is an estimate and may vary depending on specific ingredients used.

Variations & Substitutions

• Crust Options: For a flakier crust, you can substitute the buttermilk topping with a traditional pie crust recipe using butter or shortening. A gluten-free flour blend can be used for a gluten-free option.
• Vegetable Variations: Feel free to substitute the mixed vegetables with other vegetables you enjoy, such as peas, carrots, corn, or green beans. Fresh or frozen vegetables can be used.
• Soup Substitutions: If you don’t have cream of mushroom soup on hand, you can use cream of chicken, celery, or even a homemade cream sauce.
• Dairy-Free Option: To make this dish dairy-free, use a plant-based buttermilk substitute (almond milk with a teaspoon of lemon juice) and a dairy-free margarine alternative.

FAQs (Frequently Asked Questions)

Q: Can I use frozen squirrel for this recipe?
A: Yes, you can use frozen squirrel. Just make sure to thaw it completely before cooking.

Q: How do I know when the squirrel meat is tender enough?
A: The meat should be easily pierced with a fork and almost falling off the bone. This indicates that it’s fully cooked and tender.

Q: Can I add other seasonings to the pie?
A: Absolutely! Feel free to add herbs and spices like thyme, rosemary, garlic powder, or onion powder to enhance the flavor.

Q: What can I do if my buttermilk topping is too thick?
A: If the topping is too thick, add a little more buttermilk until it reaches the desired consistency.

Q: Is it necessary to use self-rising flour?
A: Yes, self-rising flour is recommended to give the topping a light and fluffy texture. If you don’t have it, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Final Thoughts

Buttermilk Squirrel Pie isn’t just a meal; it’s a story on a plate. It’s a testament to the ingenuity and resourcefulness of generations past. I encourage you to try this recipe, adapt it to your own tastes, and share it with loved ones. You might be surprised at how much you enjoy this unexpected yet deeply comforting dish. Let me know in the comments how your pie turns out! Perhaps pair it with a crisp apple cider for the perfect autumn meal.