SQUIRREL POT PIE

  • 1 onion, chopped coarsely
  • 1 stalk celery, chopped coarsely
  • 1 large garlic clove, minced
  • 4 cups beef broth
  • Freshly ground black pepper
  • 1 squirrel, cleaned
  • Pastry for two-crust pie
  • 1 (12-ounce) can Mexican-style mixed vegetables
  • 1 tablespoon cornstarch

Preheat oven to 340 degrees. Combine the onion, celery, garlic, beef broth, pepper and squirrel in a large pot and bring to a boil; simmer until he meat is quite ender and easily removed from the bones. Debone the meat and set aside.

Measure out 1 cup of the cooking liquid and reserve. Fit the bottom crust into a pie pan.

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 several vents in the top for steam to escape. Bake until the crust is brown, about an hour. Enjoy your squirrel pot pie.

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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.

 

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