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Southern Squirrel Pot Pie

I’ve heard that squirrel is just about the most ethical meat you can serve on a dinner plate; it’s free-range, plentiful, low in fat, and low in food miles (local). I know that there are a large number of folks eating squirrel—it’s got quit a nice flavor. Squirrel meat tastes kind of sweet and is 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!

Southern squirrel pot pie with a slice removed, recipe by Stacy Lyn Harris from her Harvest Cookbook

This Squirrel Pot Pie recipe is from my Harvest Cookbook!

For this Southern Squirrel Pot Pie recipe, I’m using my signature Homemade Pie Crust! I’ve used it an a few different recipes on this site, and you can also find it in both of my cookbooks!

Southern Squirrel Pot Pie

Course

dinner

Cuisine

American, Southern

Keyword

pot pie, small game, Wild game

Ingredients

  • 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

Instructions

  1. Preheat oven to 400° F. In a medium-sized bowl, toss the meat with the flour to coat.

  2. 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.

  3. 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.

  4. 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.

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