Squirrel Pie Food

SQUIRREL POT 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.

BUTTERMILK SQUIRREL PIE

Steps:

• Preheat oven to 375 degrees.
• Wash squirrels well inside and out with warm water.
• Cut into serving pieces.
• Put squirrel into a kettle, add water to cover 2 inches and add salt, heat to boiling.
• Reduce heat, cover tightly and simmer until very tender, 1-2 hours+ depending on age.
• The meat should be almost ready to fall off the bones.
• Remove squirrel and let drain.
• When cooled cut meat from bones.
• Mix together vegetables, soup and squirrel meat in a casserole dish.
• Mix buttermilk, margine and flour together and pour over top.
• Bake at 375 degrees for 40-45 minutes.

LLOYD'S SQUIRREL OR CHICKEN POT PIE

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.

PINK SQUIRREL PIE AND ALMOND CRUST

Steps:

• FOR THE CRUST.
• Combine crumbs and almonds. Add melted butter and almond extract. Mix well. Press into a 9" springform pan, working crumbs up the sides slowly. Bake unflilled crust at 350° for 10 minutes. Allow to cool.
• FOR THE FILLING.
• Soften gelatine in cold water according to package directions. Heat to dissolve, then allow to cool.
• In a blender, process the cheese, sugar and softened gelatine. Blend thoroughly. Add the two liqueurs. Blend slightly.
• Pour into bowl and chill in refrigerator until partially set. Beat with wire whisk until smooth. Fold in whipped cream. Pour into prepared almond crust. Sprinkle with chopped toasted almonds. Chill until firm.