If you ask anyone I know what my favorite thing to hunt and eat is, they will tell you Squirrel. If you haven't had it, you're seriously missing out. Woodchuck, is just as good, but not half as fun to hunt, more something you get excited to come across when you spot one out of it's hole. But irregardless, both meats are amazing and before you say WTF? you need to try them. The best way to enjoy them is the boil the cleaned bodies whole, strip the meat, and utilize it in delectable ways such as this incredible pot pie. This recipe would work just as well with turkey or chicken, but really, squirrel and woodchuck are so much better.
INGREDIENTS:
1 package Pie Crusts (or do your Betty Crocker thing and make your own)
1 lb cooked Squirrel or Woodchuck meat (*see note below, or use store-bought Chicken/Turkey)
1 cup Green Beans, chopped
1 cup Carrots, peeled and diced
1 small Celeriac or 1/2 medium peeled and diced (about a cup)
1 large Onion, peeled and diced
1/2 cup Butter
1/2 cup Heavy Whipping Cream
1 box Chicken stock
2 Tbs fresh Parsley, chopped
1/2 tsp Salt (more/less depending if you use Salted Butter)
*For the meat, I will usually save up 4-5 squirrels or 1 woodchuck (skinned and gutted, basically from the saddle back saved) and I will simmer them until tender, then remove and shread the meat and weigh out a lb-ish, scarf down the rest.
Add your meat, Carrots, Green Beans, and Celeriac to a pot. Add enough Chicken stock to just cover, as well as the salt, and bring to a boil. Reduce to a simmer and cover, cook for 15-20 minutes.
Meanwhile, melt your butter in a pan and caramelize the onion (If anyone needs a lesson on this let me know).
When the veggies are cooked, drain the cooking liquid into a container and save, set the, aside.
Add the cream to the onions once they've caramelized, mix well, then add a 1/2 cup of the reserved stock (you can add a little more if you like your pie gooier, use your own cooking judgement).
Put one of your crusts in a greased pie dish. Add the chicken and vegetable mixture, the parsley, and dump the onion mixture over the top. Then place the other crust on top and roll the edges together. Make a few slits in the top with a knife, and cook at 400 for an hour. Let it sit for about ten minutes before you devour.
INGREDIENTS:
1 package Pie Crusts (or do your Betty Crocker thing and make your own)
1 lb cooked Squirrel or Woodchuck meat (*see note below, or use store-bought Chicken/Turkey)
1 cup Green Beans, chopped
1 cup Carrots, peeled and diced
1 small Celeriac or 1/2 medium peeled and diced (about a cup)
1 large Onion, peeled and diced
1/2 cup Butter
1/2 cup Heavy Whipping Cream
1 box Chicken stock
2 Tbs fresh Parsley, chopped
1/2 tsp Salt (more/less depending if you use Salted Butter)
*For the meat, I will usually save up 4-5 squirrels or 1 woodchuck (skinned and gutted, basically from the saddle back saved) and I will simmer them until tender, then remove and shread the meat and weigh out a lb-ish, scarf down the rest.
Add your meat, Carrots, Green Beans, and Celeriac to a pot. Add enough Chicken stock to just cover, as well as the salt, and bring to a boil. Reduce to a simmer and cover, cook for 15-20 minutes.
Meanwhile, melt your butter in a pan and caramelize the onion (If anyone needs a lesson on this let me know).
When the veggies are cooked, drain the cooking liquid into a container and save, set the, aside.
Add the cream to the onions once they've caramelized, mix well, then add a 1/2 cup of the reserved stock (you can add a little more if you like your pie gooier, use your own cooking judgement).
Put one of your crusts in a greased pie dish. Add the chicken and vegetable mixture, the parsley, and dump the onion mixture over the top. Then place the other crust on top and roll the edges together. Make a few slits in the top with a knife, and cook at 400 for an hour. Let it sit for about ten minutes before you devour.