Creole Squirrel Pie

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Squirrel, or other small game - (to 2 lbs)
2 tablespoons	30ml	Minced onion
1		Green pepper - minced
1		Celery rib - minced
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Minced parsley
		Pastry for 2-crust deep-dish pie - unbaked

Recipe Instructions

Boil meat in water to cover, with minced onion, green pepper, and celery, until tender. Remove meat, bone, and chop. Strain broth. Melt butter, stir in flour to make roux, and add chopped onion and parsley. Add Meat and pour in strained broth; cook, stirring, until smooth. Cook over low heat for about 20 minutes. Turn into pastry-lined, deep 6-cup pie pan, top with pastry, and bake until crust is done.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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