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Squirrel meat is very lean, so it must be cooked "low and slow" to produce tender meat.

SQUIRREL POT PIE

2 to 3 cups cooked squirrel, chopped


Dice 1 cup each:
potato
carrot
celery
onion

1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/2 tsp homemade poultry seasoning
1/4 cup butter
1/2 cup flour
2-1/2 cups chicken broth
1 cup half-and-half
1/4 cup white wine
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen peas
two 9" homemade pie crusts, recipe below

Place the diced vegetables in a skillet with the butter and season with garlic and onion powder. Saute until tender.

Sprinkle flour over the cooked vegetables and mix well for one minute. Combine the chicken broth with half-and-half and wine.

Pour over the sauteed vegetables; stirring until it thickens and is bubbly. Season with salt and pepper and add the frozen peas and squirrel meat. Heat through, and pour into prepared pie plate. Cover with the other pie crust and put a slit in the top crust.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.



No-Fail Pie Crust - makes two 9 inch crusts
3 cups flour
1 cup Crisco shortening
1/2 tsp salt
1 egg, beaten
5 TBS cold water
1 tsp vinegar

In a bowl, cut together the flour, shortening and salt until it resembles small peas. In another bowl, whisk the egg, water and vinegar together and then gradually add to the flour mixture. Stir until it is just moistened (over-stir and it's tough). Wrap and refrigerate for 30 minutes. Roll out and place one crust in a pie plate. Use the other crust to place over the filling.