Squirrel Pot Pie
Submitted by jerryw
Old-fashioned squirrel pot pie with tender wild game, sliced potatoes, and handmade dough squares simmered in rich broth. A hearty Appalachian tradition that turns a day’s hunt into a soul-warming supper.
YIELD
4 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsThis right here is country cooking at its finest. Squirrel pot pie is a time-honored wild game dish passed down through generations of hunters and home cooks across Appalachia and the rural South.
Four squirrels get simmered low and slow until the meat falls off the bone. Then the pieces are floured and pan-fried in shortening for a golden crust before going back into that gorgeous, savory broth.
Sliced potatoes and squares of handmade egg dough join the pot, cooking together until everything melds into a thick, stick-to-your-ribs stew. This ain’t a pie with a pastry top. It’s the old Pennsylvania Dutch style where the “pie” is really tender dough dumplings swimming in broth.
One pot, one good hunt, and a table full of happy folks.
Pro Tips
- Salt generously. As the directions warn, under-salted pot pie tastes flat. Season the broth in layers as you cook.
- The dough squares should be thin, about ⅛ inch. Thick pieces turn gummy instead of tender.
- Young squirrels are more tender and cook faster. Older ones may need the full three hours of simmering.
- Save the rendered fat from frying the squirrel pieces. It adds incredible depth if you stir a spoonful back into the finished pot.
Ingredients
Directions
Cook squirrels in large pan, using enough waterto cover.
Salt to taste (about 1 tsp).
Cook 2 to 3 hours or until tender. Remove squirrels from pan, cut up, roll in flour, and fry in shortening over medium heat until browned.
To the broth add 6 potatoes, sliced and diced.
Mix together all ingredients for dough, using fork to cut flour through other ingredients.
Work gently 1 minute with hands. Roll out dough on floured surface to about ⅛ inch thickness.
Cut in 1 inch or bite size pieces and add to boiling water and potatoes.
Add 1 tablespoon parsley flakes and salt.
If not enough salt is added, pot pie will taste bland. Cook 30 minutes on low heat.
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