Savory Squirrel Pot Pie: Comfort in Every Bite
Welcome to my cozy corner of the culinary world! Today, I’m beyond excited to share with you a dish that wraps warmth and nostalgia like a warm blanket on a chilly night: Savory Squirrel Pot Pie. Long before the word “comfort food” entered our culinary vernacular, this dish was a staple in my family, passed down through generations like a cherished heirloom.
Picture this: I can still remember the sweet, earthy aroma of pot pie wafting through my grandmother’s kitchen as I would rush home from school, practically tripping over my own feet in anticipation. It was often on those rainy afternoons when she would gather us around the table, her wisdom woven into each flaky crust and hearty filling. My grandmother would always say, “Food tastes better when shared with others,” and this dish easily brings to mind those memories of laughter, warmth, and togetherness.
What makes this recipe special is its unique blend of flavors and the hearty presence of squirrel meat, which may seem unconventional but is truly a delightful experience. Not only is this rustic dish a conversation starter, but it’s packed with protein and nutrients, making it a wholesome and satisfying meal. Plus, preparing it at home saves money compared to eating out—and you know exactly what’s going in your dish!
So roll up your sleeves, and let’s get cooking! Here’s why you’ll want to try this recipe: it’s full of rich flavor, has health benefits, is cost-effective, and is a fantastic way to impress family and friends with your culinary skills. Trust me; you’ll want to add this gem to your recipe repertoire!
Recipe Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes (optional)
Total Time: 1 hour 35 minutes
Servings: 4-6
Complete Ingredient List
- 1 lb squirrel meat, cleaned and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/4 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 2 sheets refrigerated pie crusts
- 1 egg, beaten (for egg wash)
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Step-by-Step Instructions
- Brown the Squirrel: In a large skillet, heat olive oil over medium heat. Add the squirrel meat, season with salt and pepper, and sauté until browned. Remove and set aside.
- Build the Base: In the same skillet, add chopped onions, garlic, carrots, and celery. Cook until they soften, about 5-7 minutes.
- Make it Saucy: Stir in the flour, cooking for 1-2 minutes. Add the chicken broth gradually while stirring until it thickens. Mix in the Worcestershire sauce, thyme, rosemary, and return the squirrel back to the skillet.
- Add the Final Touch: Stir in the frozen peas and let everything simmer for about 5 minutes. If you want a richer flavor, let it chill for 30 minutes—this enhances the taste.
- Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out one pie crust into a 9-inch pie dish. Pour the squirrel filling inside.
- Top it Off: Lay the second pie crust over the filling. Seal and crimp the edges to prevent any delicious filling from escaping. Make a few slits on top for steam to escape.
- The Final Step: Brush the top with the beaten egg for a nice golden finish. Bake in the preheated oven for about 30 minutes, or until the crust is golden brown.
- Serve and Enjoy: Allow the pot pie to cool for a few minutes before serving. Gather around the table and enjoy every comforting bite!
Cooking Tips & Variations
Cooking is as much about experimentation as it is about following a recipe. Here are some of my favorite tips and tricks:
- Mind the Meat: If you can’t find squirrel meat, feel free to substitute with chicken or rabbit for similar flavors.
- Herb Boost: Don’t hesitate to add fresh herbs if you have them on hand—it elevates the flavor profile immensely!
- Make it Vegetarian: For a plant-based twist, consider using mushrooms or lentils instead of meat, and vegetable broth to keep it hearty.
- Serving Occasion: This dish is perfect for gatherings, family dinners, or even a cozy night for two—every occasion deserves something special!
As my grandmother used to say, “Food is the universal language of love.” This pot pie certainly speaks volumes!
Conclusion
So, my friends, if you want to experience true comfort in every bite, I encourage you to give this Savory Squirrel Pot Pie a try. Not only will it warm your kitchen with its delicious aromas, but it will also warm your heart with each nostalgic bite. Remember, cooking is about more than just ingredients—it’s about sharing moments, creating memories, and loving the process. I promise you’ll be glad you tried this recipe.
FAQs
Can I make this pot pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just assemble and bake it the next day for a quick homemade meal.
How do I store leftovers?
Any leftovers can be refrigerated in an airtight container for up to three days. Reheat in the oven for the best results!
What can I substitute for squirrel meat?
If you can’t find squirrel meat, chicken or rabbit works as an excellent substitute due to similar texture and taste.
What if my crust is browning too quickly?
If your pie crust starts to brown too quickly, cover it with aluminum foil for the remainder of the baking time to avoid burning.
Can I freeze this pot pie?
Yes! You can freeze the unbaked pot pie for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
