Squirrel, I am aware, is an animal that even some of the most fanatical wild game enthusiasts may be reluctant to put on their table. While this is understandable, I can promise you that it is a very tasty and enjoyable eat, especially when paired with another form of game such as, in this instance, rabbit. In addition, grey squirrels in the UK are very much an invasive species and are destroying or taking over the habitats of the native red squirrel, so taking a few for the pot is essentially doing Mother Nature a favour. Just be careful, however, not to hunt any of the red squirrels!
Cook Time
Prep time: 1 hour 30 min (includes poached meat cooling time)
Cook time: 2 hours
Ready in: 3 hours 30 min
Yields: 4 servings
Cleaned rabbits and squirrels
Ingredients
- 1 medium rabbit, cleaned and portioned
- 2 medium squirrels, cleaned and portioned
- 4 ounces/100g (0.5 cups) plain (all purpose) flour, or as required, plus extra for rolling pastry
- Salt and pepper
- Few tablespoons vegetable or sunflower oil
- 3 medium to large carrots (2 for stock and 1 for including in pie filling)
- 1 medium white onion
- 2 bay leaves
- 4 small sprigs fresh thyme
- Generous handful frozen peas
- 1 egg, beaten in a small bowl
Rabbit and squirrel pieces are dredged in flour
Put the flour into a large bowl and season well with salt and pepper. Add the pieces of rabbit and squirrel to the bowl and carefully turn and mix them around to ensure they are all evenly coated in the flour.
Rabbit and squirrel portions are browned in hot oil
Pour a few tablespoons of vegetable oil into a large stock pot or Dutch oven and bring to a medium to high heat. Shake the excess flour from each meat portion and add carefully to the hot oil. After a minute or two, turn them with cooking tongs and ensure even browning.
Brown rabbit and squirrel pieces
When the meat is browned, lift each piece from the pot with your tongs to a temporary holding plate.
Carrot and onion are sauteed in hot oil
Peel and quarter the onion. Wash and roughly chop 2 of the carrots. Add a little extra oil to the empty pot if you feel it is necessary before bringing back to a high heat and sauteing the veg for 2 or 3 minutes, stirring all the time with a wooden spoon.
Meat piece are cooked by gentle poaching
Return the meat pieces to the pot, along with the bay leaves and thyme. Pour in enough cold water to ensure the meat pieces are comfortably covered (chicken stock or broth can be used if desired). Season with more salt and pepper and turn the heat up under the pot until the liquid just starts to boil. Reduce the heat to achieve a gentle simmer, cover and continue to cook in this way for 1 hour, checking every so often to ensure the simmer is being maintained and liquid level is not getting too low, topping it up if necessary.
Poached rabbit and squirrel portions are left to cool
When the cooking time is up, a large, slotted spoon should be used to lift the meat portions from the pot to a large dish. Cover with foil and leave to rest and cool for 1 hour.
Strain the stock through a kitchen paper lined sieve and reserve. Take the puff pastry from the fridge around 30 minutes before it is to be rolled to allow it to reach room temperature.
Rabbit, squirrel and veg are added to pie dish
When the meat is sufficiently cooled, carefully pluck all the meat from the bones. Take your time doing this as it is important not to incorporate any small pieces of bone in the pie proper. Add the meat to a 10 inch (25cm) round pie dish, along with the frozen peas and the remaining carrot, washed, peeled and finely diced. Use your hands to carefully mix everything together.
Cooled stock is poured over pie filling
Carefully pour enough enough cooled stock to come about half way up the filling. Do not add more as too much will cause the pastry to become soggy during cooking and prevent it rising properly.
Glazed game pie is ready for the oven
Roll the pastry out on a floured surface to a square just slightly larger than the pie dish, Lay it carefully on top of the dish and crimp all the way around the edges. Trim off the excess pastry.
NB - I know that a lot of people would leave trimming the pastry until after cooking to prevent it shrinking and improve presentation of the finished pie. I prefer to trim pre-cooking as it prevents the pastry sticking to the edge of the dish and presentation is not affected once the pie portions are cut and plated.
Put your oven on to preheat to 200C/Gas Mark 6/400F while the rolled pastry effectively rests.
When the oven is heated, lift the pie on to a baking sheet to contain any potential spills. Glaze with beaten egg and cut 2 or 3 steam vents in the centre. Place the tray in your heated oven for 30 to 35 minutes, or until the pastry is fully risen and golden.
Squirrel and game pie removed from the oven
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