Squirrel is an ethically harvested meat choice that works great in a classic pot pie recipe
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.