Small game seasons are in full swing, which means there’s no better time to try out new recipes using wild game meat. Below is a featured pot pie recipe that uses one of New York state’s most abundant small game species: squirrel!
Ingredients:
At least one squirrel*
Olive oil
3 tbsp butter
1 diced yellow onion
1 large carrot
2 celery stalks
1/2 pound of fresh button mushrooms
2 bay leaves
Black pepper and salt to taste
3/4 cup dry white wine
1/2 cup heavy cream
3 cups of chicken broth
1/2 cup flour
2/3 cup frozen peas
*This recipe works using 1-3 squirrels. If using one squirrel, add extra carrot and celery for volume. For best results, use two or three squirrels. Alternatively, try the recipe with a cottontail rabbit or snowshoe hare.
Directions:
1. Prep the squirrel in advance. Brine in salt water in the refrigerator for at least 24 hours before cooking. For this recipe, hind legs, front legs, torso, and belly flaps work best. For even browning, quarter the squirrel rather than leave whole.
2. Set a large pot over medium heat and add enough olive oil to coat the bottom of the pan. When the oil shimmers, place the meat in and brown evenly on all sides. Remove the meat and set it aside.
3. Add butter to the pot. Once melted, add onion, carrots, celery, mushrooms, and bay leaves. Season with salt and pepper. Cook until the vegetables are soft and the onion is transparent, about 10 minutes. Pour in wine and deglaze the pan using a wooden spoon.
4. Add the squirrel meat back into the pot. Add cream and chicken stock and bring the mixture back to a boil. Cover and reduce it to a simmer. Leave to simmer on the stove for at least an hour, stirring occasionally. For extra flavor and softer meat, simmer for 1.5 - 2 hours.
5. Turn off heat, transfer meat to a plate and allow it to cool. Discard the bay leaves. Once the meat isn’t scalding, shred the meat off the bones, removing as much as possible. Once the liquid cools and the fat rises to the top, use a spoon to skim it into a measuring cup.
6. Preheat the oven to 400 degrees.
7. Combine half a cup of skimmed fat with flour until it forms a thick paste. Stir into the pot and bring it back to a boil. Reduce back to a simmer and cook until it thickens and no longer tastes like raw flour. Add shredded squirrel meat and frozen peas. Stir to combine, taste, and add salt and pepper as needed. Remove from heat.
8. Using either homemade or premade pie dough, roll out into a lightly greased glass pie dish. Add the filling and place a top layer of pie dough across the top. Cut slits in the dough to allow steam to escape. Place it on a baking sheet and cook for 30-35 minutes, until the dough is golden brown.
9. Let it cool and enjoy
