4 Squirrels; skinned, gutted,
- cut up, soaked in salted
- water overnight
6 md Potatoes; peeled, diced
3 md Carrots; scraped, sliced or
- diced
1 pn Basil; generous
1 pn Oregano; generous
1 tb Parsley flakes
Salt & Pepper
Arrowroot; to thicken gravy
MMMMM---------------------------DOUGH--------------------------------
2 c Flour
2/3 c Shortening or lard
3/4 ts Salt
5 tb Ice water
1 lg Egg
Cook squirrels in large pan, using enough water to cover.
Salt to taste (about 1 ts). 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 potatoes, diced and carrots. Return
broth to heat and let simmer until potatoes are cooked.
Broth should thicken with the cooking of the vegetables.
If not thick to your liking add some arrowroot until
desired consistency is reached. Taste broth and adjust
seasonings.
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 1/4" thickness.
Cut in 1" or bite size pieces and add to boiling broth and
vegetables. Add parsley flakes and salt. If not enough
salt is added, dish will taste bland.
Add browned squirrel back to the broth. Cook 30 minutes on
low heat.
VARIATION: Roll the pastry out like pie dough and make
one large or six small pies.
From: Dirty Dave's Fevered Imagination after being gifted
with several squirrels by a friend who is a mighty hunter.
