SQUIRREL POTPIE I’ve heard that squirrel is just about the most ethical dish you can serve on a dinner plate; it’s free-range, plentiful, low in fat and low in food miles (local). I know that there are a larger number of folks eating squirrel … it’s got quite a nice flavor. Squirrel tastes sweet and is a good cross between duck and lamb. Most kids get their first taste of hunting squirrel hunting. I know the rule for my husband’s home, and now our home, is that you eat what you harvest. Here’s one of my favorite recipes to use with that first squirrel harvest of the year. Southern Squirrel Potpie Serves 4-6 1- 1/2 pounds squirrel meat, diced into 1/2-inch pieces 1 Tablespoon all-purpose flour 2 Tablespoons olive oil 1 large onion, diced 3 stalks celery, diced 2 carrots, peeled and diced 5 cloves garlic, minced 2 cups beef broth 2 cups Guinness (beer) 1 (16-ounce) can chopped tomatoes 3 sprigs fresh rosemary (1 Tablespoon), finely chopped 4 sprigs thyme (2 Tablespoons), finely chopped 1 handful flat-leaf parsley leaves (about 1/4 cup), chopped 1 Tablespoon Kosher salt 1-1/2 teaspoons freshly ground pepper 1 pie crust 1 large egg mixed with a teaspoon of water Heat oven to 400 F. In a medium-sized bowl, toss the meat with the flour to coat. In a large 36
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