Squirrel Pot Pie
Yield
4 servingsPrep
30 minCook
3 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
squirrel
|
* |
| 6 | medium |
potatoes
|
|
| 1 | tablespoon |
parsley flakes
|
|
| Dough | |||
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| ¾ | teaspoon |
salt
|
|
| 5 | tablespoons |
water
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
squirrel
|
* |
| 6 | medium |
potatoes
|
|
| 15 | ml |
parsley flakes
|
|
| Dough | |||
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 3.8 | ml |
salt
|
|
| 75 | ml |
water
|
|
| 1 | each |
eggs
|
|
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.
