Colonial Williamsburg Brunswick Stew

[Mike of the Mountain]

My wife makes a killer pot pie. Has to have two crusts or it's not a legit pot pie!! Just substitute pheasant, chukar, grouse, etc for chicken and run with it. My Dutchie relatives don't use crust. I call that soup!!

[Mike of the Mountain]

Heven't shot tree-rats in what seems forever. Used to sit in my pappy's oak stand by some huge boulders with the single shot Winchester .22 LR bolt and pick them off as they tried to retrieve acorns. Used to take a bag full home and my mom would quarter them and brown them in butter. Nix besser!!

[Andy]

Originally Posted by Mike Koneski

My wife makes a killer pot pie. Has to have two crusts or it's not a legit pot pie!! Just substitute pheasant, chukar, grouse, etc for chicken and run with it. My Dutchie relatives don't use crust. I call that soup!!

Last line, I said "BEFORE I COVERED IT" Of course there are TWO crusts I think it would be bad without it.

[Mike of the Mountain]

Wouldn't be bad, but it wouldn't be as GOOD!!

[Mike of the Mountain]

As for skinning them, do it ASAP and you'll have no problems. I'd keep a plastic bag in my pouch for the skinned squirrels. I'd do the same for rabbits too. Last few times I hunted rabbits they were covered with fleas/lice. That's not going into my coat!!

[Mike of the Mountain]

Originally Posted by Andrew Sacco

Last line, I said "BEFORE I COVERED IT" Of course there are TWO crusts I think it would be bad without it.

Yes, you said two crusts. I was merely commenting on the need for two crusts. Some only use a top crust, some use a bottom, some use no crusts. Just sayin’.

[Andy]

Originally Posted by Mike Koneski

Yes, you said two crusts. I was merely commenting on the need for two crusts. Some only use a top crust, some use a bottom, some use no crusts. Just sayin’.

Gotcha' Mike. I like Hank Shaw's cooking a LOT. His Ethiopian venison stew is just great. But I looked up your guy and he's amazing too, Mike Robinson, so I will have to start watching all his stuff. I love cooking wild game.

[6pt-Sika]

My mother loved buying cookbooks at auction sales . And being in Virginia a good many she acquire are for recipes from the Old South . She’s been gone now for thirteen years , but I started reading some of them twenty plus years ago especially those dealing with Cajun creole quisine . I also recently had an epiphany that just because it called for a specific domestic meat didn’t mean something similar in a game bird or animal couldn’t be used instead

[Mike of the Mountain]

Craig and Andy, try this for squirrel.....

https://youtu.be/qFitQn0W-Ns

[6pt-Sika]

Originally Posted by Mike Koneski

Craig and Andy, try this for squirrel.....

https://youtu.be/qFitQn0W-Ns

That’s pretty much the way my grandfather showed me to do it . And he could keep them perfectly hair free , where as I on the other was not so fortunate . My grandfather also would say cut the scent glands out from under the arm pits .