Squirrel Pot Pie Recipes

SQUIRREL POT PIE

Squirrel Pot Pie image

From the South Carolina Outdoor Press Association cookbook, titled "Wild Fare and Wise Words." All the recipes are tried-and-true, and come from real hunters.

Provided by fluffernutter

Categories Savory Pies

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, coarsely chopped
1 celery, coarsely chopped
1 large garlic clove, minced or pressed
4 cups beef broth
fresh ground black pepper, 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

Steps:

Combine the onion, celery, garlic, broth, pepper and squirrel in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; researve 1 cup cooking liquid.
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 vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.

Nutrition Facts : Calories 99.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 877.2, Carbohydrate 20.6, Fiber 0.6, Sugar 1.4, Protein 4.3

SLOW COOKER SQUIRREL AND VEGGIES

Slow Cooker Squirrel and Veggies image

This slow-cooked squirrel is a no brainer for a first-time cooker of squirrel. My husband and 2 sons were very impressed as if I had been making this dish my entire life. The meat will fall off the bone.

Provided by kdsutton

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 8h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 onion, cut into chunks
2 cups baby carrots
4 large potatoes, cut into small chunks
1 large green bell pepper, cut into chunks
2 cloves garlic
4 cubes chicken bouillon
salt and pepper to taste
3 squirrels - skinned, gutted, and cut into pieces
water to cover
2 tablespoons flour

Steps:

Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.

Nutrition Facts : Calories 519.6 calories, Carbohydrate 82.7 g, Cholesterol 105.2 mg, Fat 4.9 g, Fiber 11.8 g, Protein 37 g, SaturatedFat 0.7 g, Sodium 1357.4 mg, Sugar 9.5 g

LLOYD'S SQUIRREL OR CHICKEN POT PIE

Lloyd's Squirrel or Chicken Pot Pie image

DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used.

Provided by KateL

Categories Savory Pies

Time 2h20m

Yield 2 pot pies, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 large sweet onion, coarsely chopped
4 celery ribs, coarsely chopped
5 medium carrots, coarsely chopped
5 medium russet potatoes, coarsely diced
3 tablespoons garlic cloves, minced (or pressed)
6 -8 cups beef broth
2 teaspoons salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
4 -6 squirrels, cleaned or 1 1/2 lbs skinless chicken pieces
15 ounces canned peas, drained
15 ounces canned lima beans, drained
12 ounces canned mexicorn whole kernel corn (optional) or 12 ounces canned mixed vegetables, drained (optional)
4 ounces canned mushroom pieces, drained (optional)
2 tablespoons cornstarch
2 pastry for double-crust pie (4 crusts)

Steps:

Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; reserve 2 1/2 to 3 cups cooking liquid.
Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.).
Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.

Nutrition Facts : Calories 692, Fat 32.3, SaturatedFat 7.9, Cholesterol 0.6, Sodium 1689.3, Carbohydrate 87.5, Fiber 9.9, Sugar 5.8, Protein 14.7

SLOW COOKED SQUIRREL

Slow Cooked Squirrel image

This stew recipe is for those of us who are hunters and are more of the country ilk. It is easy that you can go to work while it simmers in your pot and when you return home, dinner is ready.

Provided by Bobbie Jo

Categories 100+ Everyday Cooking Recipes

Time 8h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 squirrels - skinned, gutted, and cut into pieces
4 large potatoes, quartered
1 pound carrots, chopped
1 green bell pepper, chopped
4 onions, sliced
2 cups water
¼ medium head cabbage
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
Cover and cook on low setting for 8 hours.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 59.1 g, Cholesterol 42.3 mg, Fat 2.2 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 500.3 mg, Sugar 8.5 g

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