Cooking With Game

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    Squirrel Cobbler.

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    Squirrel Cobbler.

    Post  Admin on Sun Sep 11, 2011 11:08 am

    Squirrel Cobbler

    2 squirrels, cut into pieces
    2 cups water
    2 cups white wine
    1 bay leaf
    3 carrots sliced
    2 onions sliced
    3 cloves
    2 1/3 cups Bisquick
    5 Tb. butter
    5 Tb. flour
    1/2 cup milk
    1 tsp. Worcestershire sauce
    salt and pepper to taste
    thyme
    1 cup heavy cream
    12 baby onions
    1-2 Tb. melted butter

    Put the squirrel pieces, water, white wine, bayleaf, onion, and cloves in a saucepan. Bring ingredients to boil, cover and simmer for an hour.

    Remove the squirrel pieces and set aside. Strain the liquid. Hold aside. Save the vegetables but toss the cloves and bay leaf. Cut the squirrel into 1 inch chunks. Make a Bisquick shortcake dough ball according to the box directions. Leave out the sugar.

    Heat the butter and flour in a saucepan, stir in the milk, squirrel broth, and Worcestershire sauce. Cook slowly until it thickens.

    Stir in the salt, pepper, and thyme. Add the cream. Heat, but do not boil.

    Layer sauce, meat and carrots in a casserole dish. Add the small onions. Add remaining sauce.

    Knead your crust dough and pat it out larger than your dish. Lay it on top of your ingredients. Brush with butter. Bake for 30 minutes at 450 degrees or until crust is brown.






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