Monday, September 24, 2007

A Little Squirrel Pie Anyone?

Along with fall comes squirrel season. The approaching cold weather and abundance of hazel nuts on the tree in my neighbors back yard means we have plenty of squirrels . The squirrels drive Lucy mad. She can't catch them and she can't climb trees. I swear the critters take great delight in taunting Lucy. They will sit on the high branches of the tree and drop things on Lucy's head while she sits agitated and crying underneath. I watched this all take place today and couldn't help but wonder what purpose squirrels serve. I mean they are cute and they can be very entertaining, but why haven't people put them to better use. Then I found this recipe for Squirrel Skillet Pie! Apparently it tastes like rabbit something I find amusing because I would rather eat a squirrel than a rabbit! I thought I would post this recipe just in case anyone would like to try it.
1 squirrel, cleaned and cut up
1/2 teaspoon (2.5 ml) salt Water to barely cover
1/2 cup celery (2 oz/56 g), chopped
1/4 cup (2 oz/220 g) butter or margarine
1/4 cup (1 1/2 oz/45 g) onion, minced
1/4 cup (1 1/4 oz/38 g) sweet red or green pepper, chopped
1/4 cup (1 1/4 oz/38 g) flour
Salt and pepper
2 packages canned, ready-to-bake biscuits

Cover squirrel pieces with salted water. Add chopped celery, cover, and simmer until the meat is tender. Remove the meat, but save the cooking liquid. When the meat has cooled, pull it from the bones in fairly large pieces. Set aside.

In a large iron skillet, melt butter or margarine over lo heat. Add onion and peppers and cook about 5 minutes, until onion is transparent but not browned. Blend in flour and cook until mixture bubbles, stirring constantly. Pour in 2 cups (16 fl oz/473 ml) cooking liquid. Cook until thick and smooth, stirring constantly.

Season to taste with salt and pepper. Add meat and reheat to boiling. Turn off heat. Top with canned biscuits and bake at 350° F (177° C) for 10-15 minutes, until biscuits are browned.

Bon Appetit

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