Southern Squirrel Pot Pie
I know that there are a large number of folks eating squirrel—it’s got quite a nice flavor. But I also know southern squirrel pot pie — or any squirrel dish — may sound a little strange to folks who haven’t discovered this meat yet. Believe it or not, squirrel is one of the best free-range meats you can serve on a dinner plate.
Squirrel Is a Sustainable, Ethical Meat
I’ve heard that squirrel is just about the most ethical meat you can serve, whether in a pot pie or any other dish. It’s free-range, plentiful, and local. The “local” part matters because that means it’s low in food miles: it doesn’t have to be trucked clear across the country when it’s literally right in your backyard.
Just be sure to follow safe practices when catching, dressing, and cooking your own squirrel. Of course, the same is true for venison and other wild game that you hunt and dress yourself.
Squirrel is Super Healthy
Healthwise, squirrel can’t be beat as a source of protein. It’s free range, low in fat, and rich in B vitamins and iron. And of course, it’s got plenty of high-quality protein.
Southern Squirrel Pot Pie Is Delicious
Squirrel meat is tasty! Some people think it tastes a little like chicken. I think it tastes kind of sweet and resembles a good cross between duck and lamb. This Southern Squirrel Pot Pie recipe is one of my favorite ways to showcase the unique flavor of this often-overlooked meat choice!
For this recipe, I’m using my signature Homemade Pie Crust! I’ve used it in a few different recipes on this site, and you can also find it in my cookbooks.
Southern Squirrel Pot Pie
- 1 1/2 pounds squirrel meat diced into 1/2 pieces
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1 large onion diced
- 3 stalks celery diced
- 2 carrots peeled and diced
- 5 cloves garlic minced
- 2 cups beef broth
- 2 cups Guinness beer
- 16 ounce can of chopped tomatoes
- 3 sprigs fresh rosemary (1 tablespoon) finely chopped
- 4 sprigs thyme (2 tablespoons) finely chopped
- 1 handful flat-leaf parsely leaves (about 1/4 cup) chopped
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground pepper
- 1 pie crust (page 43 of Harvest Cookbook)
- 1 large egg mixed with a teaspoon of water
- Preheat oven to 400° F. In a medium-sized bowl, toss the meat with the flour to coat.
- In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat until almost smoking. Working in batches, brown the meat on all sides until lightly browned and allow it to drain on a paper towel. Add more oil to the pan as you need it for optimal browning.
- Add the onions, celery, and carrots and cook for about 5 minutes or until they are translucent and soft. Add the garlic and cook about 2 minutes more. Return the meat to the pan, then add the broth, Guinness, tomatoes, herbs, salt and pepper and allow to reach a boil. Scrape the bottom of the Dutch oven to loosen the brown bits and reduce the heat to simmer, leaving the mixture uncovered for an hour or until it has thickened.
- Pour mixture into a 9-inch pie dish and allow to cool completely. Brush the outer edges of the pie dish with melted butter and gently place the pie shell over the mixture, pinching the edges to seal. Brush the egg and water mixture over the pie crust to enhance browning. Transfer the pie into the oven for about 30–40 minutes or until the crust is baked through and browned. Serve immediately with rice and a salad.