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08-05-2007, 11:11 AM
I posted ten squirrel recipes today.

These small fur-bearing animals have scent glands in the small of the back and under the forelegs and the thighs. These should be removed without cutting into them. The fat on the squirrel is usually very spare and most people do not object to its flavor or odor. Squirrel may be cooked successfully by all good recipes for chicken except that fat should be added to give the necessary rich flavor. Young tender squirrels can be fried, broiled, and roasted; older squirrels need to be simmered, fricasseed, or braised. Tasty squirrel meat is medium red in color, tender, and has a pleasing flavor. There is little gamey taste and only the oldest and toughest need parboiling.

Squirrel Buttermilk Pot Pie


2 squirrels, cut up
1 can vegetables, (mixed)
1 can cream of mushroom soup

Boil squirrels and remove meat from bones. Mix all together in casserole dish.


Topping:
1 cup buttermilk
1 stick margarine (melted)
1 cup self rising flour

Mix and pour over top of squirrels in casserole dish. Bake at 375 degrees for 30-45
minutes.


:castmine: