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Edited by isaac13d:
7/31/2016 11:30:31 PM
12
Honestly? Squirrel potpie. Greasy little bastards on their own but make decent pie if you get enough. I've also had moose, bear, elk, deer, turtle, and frog. What I've noticed is that if your chef knows what they're doing it'll come out great no matter what they make.
Edit: Forgot about rabbit, ate that too.
Edit 2.0: Forgot about pheasant, had that too.
Edit 3.0: Can't forget groundhog, little bastard almost caused an accident when he woke up in the backseat.
English
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I hadn't thought of a potpie actually, the question would be how to keep the crust from getting soggy
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Edited by isaac13d: 7/31/2016 11:27:00 PMWell, the same way you would for any other kind of pie, bake it. Edit: Then let it cool afterwards you don't want to burn your mouth.
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I may give that a shot, I'm still undecided
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Well let me help you get started, have you ever made a pot pie? Chicken or otherwise? I don't mean those little frozen microwave ones obviously.
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Only pies I've ever made were chocolate pies and butterscotch pies
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Did you use some sort of premade pie shell? Or was it like a crumble crust?
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Sometimes I used a premade Oreo crust or sometimes I made a graham cracker crust
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Edited by isaac13d: 8/1/2016 12:02:12 AMOkay well easiest way would be to get a frozen pie shell from the store. Oh, you need a bottom And top crust. But what you wanna do is sautee your meat onion celery together (you can leave parts out that you don't like) then add your veggies (lots of people use frozen, it works just as well), some broth, and mix in a little flour to thicken it up (you may want to add some water too). Boil it for, about 15 minutes (correct me if I'm wrong, don't want anybody to get sick). Then you pour it into to pie shell, put the top crust on and seal the edges, make some slits in the top of the crust, so that your pie doesn't pop when steam starts to form. Pop it in the oven for about half an hour and your good (the timing may not be perfect but the usual thing is to see if the pie looks golden brown. Ps. I do about 400 Fahrenheit but I could be wrong might be like 425 or something. Just preheat the oven while you're cooking on the stove Edit: that would be a weird place to to do that, meant "cooking" Edit: you might be better off with all recipes website and just substitute whatever meat they use with squirrel
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Sounds fairly easy, any particular spices you would recommend other than salt and pepper?
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Hmm, I'm not sure. It should come out pretty flavorful, but I guess you could add some garlic if you like. Maybe seasoned salt? Really depends on how you like your food. I think if you cook your ingredients in that broth after you've sauteed the meat it should come out pretty good. What ever the case just try a little spoon full of it before you put it in the pie, if you need to change it then is the time. The best chefs try their food as they're cooking it so they can make their changes before they serve it.
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I'll give that a shot then once I get some squirrel
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Cool, hope it turns out well. If that takes a while just Google it and you should find a good recipe fairly quickly once you get past the listings that show how to cook a frozen pot pie...
