Ingredients:

6 Squirrels cleaned & quartered
1 cup of Stock – read below on how to make
1 onion peeled and quartered
1 cup of milk
3 celery stalks cut in half
1/8 cup of dry red wine – what you would drink
1 bay leaf
4 tablespoons of butter
1 lb. of carrots chopped
1 lb. potatoes chunked
4 tablespoons of browned flour
1 large pie crust

Equipment:

1 large pot – to make the stock
1 large casserole dish
1 Medium sauce pan – to make the sauce

Directions:

Making the stock – In the large pot add the 6 squirrels, onion, celery and bay leaf and add just enough water to cover all. Bring to a boil then lower the heat and simmer covered for 2 hours. After 2 hours check the meat – if you can remove it from the bone it is ready. Remove the meat and place in a colander to drain. Strain the remaining stock to remove all pieces of meat, fat and the vegetables.

Pull all squirrel meat from the bones and put to side.

Making the sauce – Melt the butter in the sauce pan then slowly stir in the browned flour making sure not to leave any lumps. Add 1 cup of the stock and the milk and wine. Salt and pepper to taste.

Making the pot pie – Place the meat, carrots and potatoes in the casserole and pour the sauce over them. Place the pie crust over the ingredients and securely fasten to the rim of the casserole dish. Poke holes in the crust with a fork so that during cooking steam can escape. Bake in a pre-heated oven at 425 degrees for 25 – 30 minutes or until the crust is good and golden brown

Cook up some wild rice for a side dish