Squirrel Pot Pie

  • 4 squirrels
  • 6 medium potatoes
  • 1 tbsp. parsley flakes

Dough

  • 2 cups flour
  • 2/3 cup shortening
  • 3/4 tsp. Salt
  • 5 tbsp. water
  • 1 egg

Cook squirrels in large pan, using enough water to cover. Salt to taste (about 1 tsp). Cook 2 to 3 hours or until tender.

Remove squirrels from pan, cut up, roll in flour, and fry in shortening over medium heat until browned.

To the broth add 6 potatoes, sliced and diced.

Mix together all ingredients for dough, using fork to cut flour through other ingredients. Work gently 1 minute with hands. Roll out dough on floured surface to about 1/8 inch thickness. Cut in 1 inch or bite size pieces and add to boiling water and potatoes. Add parsley flakes and salt (if not enough salt is added, pot pie will taste bland).

Cook 30 minutes on low heat.

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