SQUIRREL PIE
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 |
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Source:
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Terri Bloss
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Prep Time:
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2 hours
|
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Ingredients |
Utensils |
| 3-4 squirrels - cooked and
de-boned |
Large pot |
| 1 large can mixed veggies, long
cut (or frozen 10oz. pkg) |
Sauté pan |
| 1/2 stick margarine |
Regular size pot |
| 1 large onion |
Pie Shell |
| 1 7oz. can mushroom
pieces |
|
| 1 Tablespoon Worcestershire
sauce |
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| 1 Tablespoon Italian salad
dressing |
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| 1 glove garlic (crushed) |
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| 1 ea. beef and chicken bouillon
cube |
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| 1 Tablespoon flour |
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Salt and Pepper |
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Directions
Parboil squirrels until tender and pick meat off the bones (save 3
cups of the liquid)
Sauté onions, mushrooms and garlic in Worcestershire sauce, Italian dressing
and margarine until tender
Boil saved liquid add salt & pepper then flour until thick (this is your
gravy)
Put first pie crust in bottom of 9 inch pie pan
Mix squirrels and veggies together, add half the gravy and put into the pie
shell
Put second pie crust on top, cut slits in the top and Bake 1 hour at 350
degrees
Serve with remainder of gravy over top |
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