[Sca-cooks] A recipe for squirrel season

[Pat]

Unlike 'possum, squirrel is one of my favorite game meats.  Young, tender ones are best dredged in flour, salt, and pepper and deep fried.  Served for breakfast with grits and gravy.  As Alton would say, "Mmmm, Good Eats."
The older ones can get a bit stringy, and gamey tasting, though.  My solution for that was squirrel pot pie.
 
1 large squirrel
2 TBS. flour
2 TBS. oil
1 half cup water
1 half cup milk
1 small onion
1 carrot
2 stalks celery
1 cup early peas
1 tsp. salt
1 tsp. black pepper
Pie crust for 2 crust pie
 
Clean squirrel, place in a large pot and cover with salted water.  Bring it to boil over high heat.  Reduce heat and simmer for an hour, or until meat is falling from bone.  Cool and debone, reserving broth.
Dice the onion, carrot, and celery.  Wilt them in 2 TBS. of the broth, and 2 TBS. of oil.  Stir in the flour, and make a medium brown roux.  Slowly stir in the water and milk, to prevent lumps.  Add meat, salt, pepper, and peas.  Pour into pie crusts and cover with top crust.  Bake about 45 minutes at 450 F. or until crust is golden brown.  


John Kemker <john at kemker.org> wrote:
It'd take an awful lot of squirrel tails to make it worthwhile to do if 
you're not eating squirrel, however!

--Cian
Thinking about going semi-pro this squirrel season.


Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL
Vert, between four cauldrons or, a cross checky argent and sable