Grey Squirrel Cobbler

In an attempt to "spice-up" the outdoor blog, I thought I would post a recepie (once and a while) that I would like to try!

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Grey Squirrel Cobbler.

3 cups squirrel meat - boned and cut into serving pieces
1 cup onions, sliced
4 tablespoons butter
1 cup turnips, skinned and cut into small dice
1/2 cup green pepper, diced
3 cups veal stock.
1 cup sour cream
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1 tablespoon brown sugar
salt and pepper
2 lbs puff pastry for covered pies and cobblers

In a high-sided skillet, brown meat and onions together in butter over moderately high heat for 20 minutes, uncovered.

Add turnips and green peppers, reduce heat and simmer for an additional 20 minutes, uncovered.

Stock will have reduced by half.

Remove skillet from heat and stir in cinnamon, cayenne pepper and brown sugar.

Adjust seasonings with salt and pepper. After stock has cooled somewhat, fold in sour cream and blend thoroughly.

Preheat oven to 425. Pour entire mixture into a deep oven-proof casserole pan, 2-quart size or larger. Roll out dough to 1/2 inch thickness and place a dough lid on casserole dish.

Dough will rest on meat and sauce. Crimp edges and cut several steam vents. Bake for 30 minutes or until crust is nicely browned.

Serves 6.

Wild at the Table
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