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Squirrel Pot Pie

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

3 hrs

Ready

4 hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 each squirrel
*
6 medium potatoes
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1 tablespoon parsley flakes
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Dough
2 cups all-purpose flour
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cup vegetable shortening
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¾ teaspoon salt
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5 tablespoons water
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1 each eggs
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Ingredients

Amount Measure Ingredient Features
4 each squirrel
*
6 medium potatoes
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15 ml parsley flakes
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Dough
473 ml all-purpose flour
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158 ml vegetable shortening
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3.8 ml salt
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75 ml water
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1 each eggs
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 4584% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 473mg 20%
Total Carbohydrate 33g 33%
Dietary Fiber 6g 25%
Sugars g
Protein 24g
Vitamin A 2% Vitamin C 31%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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