Monday, February 23, 2009

Squirrel Derby Pie

Sportsmen Clubs throughout Seneca county are sponsoring organized squirrel hunts. Though not everyone thinks of eating this bounty, the squirrels' diet of nuts and seeds make them tasty and healthy. Here is a good first time (or anytime) squirrel recipe.

Squirrel Derby Pie

2 1/2 cups boneless cooked squirrel meat, cubed (you may simply boil/simmer the meat until cooked through and the bones are easily removed)
2 cups of diced potatoes
1 cup diced carrots
1/2 cup peas (you can use mixed frozen veggies)
1 can (10 oz) condensed cream of mushroom soup
1/2 cup diced celery
1/2 cup diced onion
1 clove minced fresh garlic (or 1/2 tsp dried garlic powder)
1/2 cup chicken broth
1/4 tsp ground pepper
For the crust:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup skim milk
1/2 cup butter, melted

Pre-heat oven to 375 degrees F. In a 12 inch skillet, combine the first 10 ingredients (all but the crust ingredients). Bring to a boil over medium-high heat and then remove from heat. Spoon this mixture into a greased 8 inch square baking dish. In a medium bowl, mix the flour, baking powder and salt. Stir in the milk and melted butter with a fork until the dry ingredients are moistened. Spoon this batter evenly over the squirrel filling to the edges of the pan. Bake for 30-35 minutes, or until the crust is golden brown.

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