Squirrel Pot Pie

Pot pie is one of the most forgiving recipes for small game. The squirrel is braised until tender, then the shredded meat joins carrots, peas, and potatoes in a thick cream gravy under a golden puff pastry lid. It's warm, filling comfort food that uses up several squirrels in a single dish. If you can make chicken pot pie, you can make squirrel pot pie — the technique is identical, and the flavor is arguably better.

Ingredients

• 4 squirrels, cleaned and left whole
• 4 cups water or chicken broth (for braising)
• 3 tbsp butter
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and cubed
• 1/2 cup frozen peas
• 3 tbsp all-purpose flour
• 1.5 cups reserved braising broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Kosher salt and black pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

• Place the squirrels in a pot with water or broth. Bring to a simmer and cook for 1 to 1.5 hours until the meat pulls easily from the bones. Remove the squirrels and let cool. Pull all meat from the bones and shred. Reserve 1.5 cups of the braising broth.
• Preheat oven to 400 degrees F.
• Melt butter in a large oven-safe skillet over medium heat. Add the onion, carrots, celery, and potatoes. Cook for 8 minutes until slightly softened.
• Sprinkle the flour over the vegetables and stir for 1 minute.
• Pour in the reserved broth and cream. Stir until the sauce thickens, about 3 to 4 minutes. Add the thyme, garlic powder, salt, and pepper.
• Stir in the shredded squirrel meat and frozen peas. Remove from heat.
• Drape the puff pastry over the top of the skillet. Trim edges and press to seal against the rim. Cut 3 slits in the top for steam. Brush with beaten egg.
• Bake for 25 to 30 minutes until the pastry is puffed and golden and the filling is bubbling.

Tips

Braise the squirrels whole. It's easier to remove meat from whole carcasses after braising than from pre-cut pieces. The bones and joints hold together and the meat slides right off.

Thicken the filling properly. The filling should be thick enough to coat a spoon before you add the pastry lid. If it's too thin, the pot pie will be soupy when you cut into it.

Individual ramekins make great single-serving pot pies. Divide the filling, top each with a pastry round, and bake at the same temperature for the same time.