Squirrel Pot Pie: A Taste of the Wild

There’s something truly special about a pot pie, a hearty, comforting dish that evokes memories of cozy kitchens and family gatherings. But there’s pot pie, and then there’s squirrel pot pie. As a young chef, I remember my grandfather, an avid outdoorsman, bringing home his harvest from the woods. Instead of the usual rabbit or venison, sometimes there would be squirrel. My grandmother, a woman of resourceful culinary genius, transformed it into a dish that defied expectations – a surprisingly savory and deeply flavorful pot pie that made even the most skeptical tastebuds sing. This recipe is an homage to her ingenuity, a rustic celebration of nature’s bounty.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4
• Yield: 1 pie
• Dietary Type: Varies (depending on crust)

Ingredients

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

Equipment Needed

• Large pot
• Pie pan
• Large bowl
• Colander (optional, for draining vegetables)

Instructions

1. Prepare the Squirrel: In a large pot, combine the coarsely chopped onion, celery, minced or pressed garlic clove, beef broth, black pepper, salt, and the cleaned squirrel.
2. Simmer Until Tender: Bring the mixture to a boil over high heat, then reduce the heat to low and simmer until the squirrel meat is very tender and easily removed from the bones. This should take approximately 1 to 1.5 hours. Check the tenderness periodically. The meat should practically fall off the bone with gentle pressure.
3. Debone the Squirrel: Once the squirrel is tender, carefully remove it from the pot and place it on a cutting board to cool slightly. Once cool enough to handle, debone the meat, discarding the bones and any tough connective tissue. Shred or chop the squirrel meat into bite-sized pieces and set aside.
4. Reserve Cooking Liquid: Reserve 1 cup of the cooking liquid from the pot. This liquid is packed with flavor and will add depth to the filling. Strain the liquid if desired, to remove any small bone fragments or vegetable pieces.
5. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6. Prepare the Pie Crust: Fit the bottom crust into a pie pan. Ensure there are no holes or tears in the crust. You can use a store-bought crust or make your own from scratch.
7. Combine Filling Ingredients: In a large bowl, combine the deboned squirrel meat, the can of mexicorn (or mixed vegetables, drained if necessary), the reserved 1 cup of cooking broth, and the cornstarch. Mix all ingredients thoroughly to ensure the cornstarch is evenly distributed. This will help to thicken the filling during baking.
8. Assemble the Pie: Spoon the squirrel mixture into the prepared pie shell, spreading it evenly.
9. Top with the Crust: Top the filling with the second crust. Gently press the edges of the top crust to seal it to the bottom crust. This will prevent the filling from leaking out during baking.
10. Vent the Crust: Cut several vents in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy and will ensure it bakes evenly. You can use a knife or a decorative cookie cutter to create the vents.
11. Bake the Pie: Bake at 350 degrees Fahrenheit (175 degrees Celsius) until the crust is golden brown and the filling is bubbly, about 1 hour. Check the pie periodically during baking. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil to prevent burning.
12. Cool Slightly: Once the pie is done, remove it from the oven and let it cool slightly on a wire rack before serving. This will allow the filling to set up a bit and will make it easier to slice and serve.

Expert Tips & Tricks

• Browning the Squirrel: For a deeper, richer flavor, consider browning the squirrel meat in a skillet before adding it to the pot with the other ingredients.
• Adding Herbs: Enhance the flavor of the filling by adding fresh herbs such as thyme, rosemary, or parsley. A teaspoon of dried herbs can also be used.
• Thickening the Filling: If the filling is not thickening sufficiently during baking, you can mix a little more cornstarch with cold water to form a slurry and add it to the filling during the last 15 minutes of baking.
• Preventing a Soggy Bottom Crust: To prevent the bottom crust from becoming soggy, you can blind-bake it for 10-15 minutes before adding the filling.
• Egg Wash: For a shiny, golden-brown crust, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.

Serving & Storage Suggestions

Serve the squirrel pot pie warm, straight from the oven. It pairs well with a simple green salad or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the pie with foil and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. You can also reheat individual slices in the microwave, but the crust may not be as crisp. For longer storage, the pie can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	800mg	33%
Carbohydrates	40g	13%
Fiber	3g	12%
Sugar	5g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Crust: Use a gluten-free crust for a gluten-free option. You can also use puff pastry for a flakier crust.
• Vegetables: Substitute other vegetables, such as carrots, peas, potatoes, or mushrooms, for the mexicorn or mixed vegetables.
• Broth: Chicken broth or vegetable broth can be used instead of beef broth.
• Meat: While this is a squirrel pot pie, you can easily adapt this recipe for other game meats like rabbit or venison.
• Spice: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.

FAQs (Frequently Asked Questions)

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

Q: Do I need to skin the squirrel before cooking it?
A: Yes, the squirrel needs to be skinned and cleaned before cooking.

Q: Can I make this pot pie ahead of time?
A: Yes, you can assemble the pot pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Q: How do I know when the pot pie is done?
A: The pot pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the center of the pie; if it comes out clean, the pie is done.

Q: Can I add other ingredients to the filling?
A: Absolutely! Feel free to add other vegetables, herbs, or spices to customize the filling to your liking.

Final Thoughts

This Squirrel Pot Pie is more than just a recipe; it’s a connection to the outdoors, a celebration of resourcefulness, and a testament to the delicious possibilities of wild game. Don’t be intimidated by the unconventional ingredient – embrace the adventure and give this recipe a try. You might just discover your new favorite comfort food. And don’t hesitate to share your own variations and feedback! Pair it with a hearty red wine for a truly satisfying meal.