Imagine the crisp air of a forest clearing, the crackle of a campfire, and the rich, savory aroma of a hearty meal wafting through the evening breeze. Outdoor cooking brings a primal joy, connecting us to nature while satisfying our hunger with rustic, flavorful dishes. For hunters and outdoor enthusiasts, game meat like squirrel offers a sustainable, ethical protein source that’s often overlooked. This campfire squirrel pot pie transforms a humble harvest into a comforting, golden-crusted masterpiece. Perfect for a chilly night under the stars, this recipe combines tender squirrel meat with hearty vegetables and a flaky crust, all cooked over an open flame. Whether you’re deep in the woods or at a backyard fire pit, this dish promises warmth and nostalgia, proving that the best meals are made with a little grit and a lot of heart.
- Prep Time: 45 minutes, ideal for campsite meal planning.
- Servings: Feeds 4-6, great for small group adventures.
- Calories: Approx. 450 per serving, hearty outdoor fuel.
Ingredients Overview
Gathering the right ingredients is key to a successful campfire squirrel pot pie. You’ll need 2-3 cleaned and dressed squirrels (about 2 pounds of meat), 1 cup diced potatoes, 1 cup carrots, 1/2 cup peas, 1 medium onion (chopped), 2 cloves garlic (minced), 2 cups chicken or game broth, 1/4 cup flour, 2 tablespoons butter, salt, pepper, and dried thyme (1 teaspoon). For the crust, use a pre-made pie dough (2 rolls) or mix 2 cups flour, 1/2 cup shortening, and water for a homemade version. Prep tip: Dice vegetables at home and store in airtight containers to save time at camp. Ensure squirrel meat is deboned and cut into bite-sized pieces before packing—keep it chilled in a cooler until ready to cook.
Preparation Steps
Start by prepping your ingredients at the campsite or beforehand for efficiency. If not already done, debone the squirrel meat and cut into small chunks—about 1-inch pieces—for even cooking. Dice potatoes and carrots into uniform cubes to ensure they cook through at the same rate. Chop the onion and mince garlic, storing them in a small container if prepping ahead. In a bowl or ziplock bag, mix the flour with a pinch of salt, pepper, and thyme; this will be used to thicken the filling. If making your own pie crust, combine flour and shortening with a fork until crumbly, then add cold water (about 6 tablespoons) until a dough forms. Roll it out on a flat surface or between parchment paper, keeping it covered to prevent drying out until assembly.
Cooking Instructions
Set up your campfire with a sturdy grate or use a cast-iron Dutch oven with a lid for even heat. Melt butter in the pot over medium coals, then sauté onions and garlic until fragrant (about 3 minutes). Add squirrel meat, cooking until browned (5-7 minutes). Stir in flour mixture to coat, then slowly add broth, stirring to avoid lumps. Toss in potatoes, carrots, and peas; simmer for 20-25 minutes until vegetables soften. Place one pie dough layer in the bottom of a greased cast-iron skillet or Dutch oven, add filling, and top with the second dough layer, crimping edges. Cut slits for steam. Cook over low coals with the lid on for 30 minutes until crust is golden. Safety tip: Use heat-resistant gloves and keep a water source nearby for fire control.
Serving Suggestions
Once your squirrel pot pie is golden and bubbling, let it cool for 5 minutes before serving to avoid burns. Scoop generous portions into tin plates or bowls, ensuring each serving gets a mix of flaky crust, tender meat, and hearty veggies. Pair this dish with a simple side of campfire-roasted corn or a fresh foraged greens salad if available. For presentation, sprinkle a pinch of fresh herbs like parsley on top if you’ve packed some—it adds a pop of color. Serve with a hot beverage like mulled cider to complement the rustic flavors. Cleanup tip: Scrape leftovers into a compostable bag and soak the Dutch oven in warm water to loosen stuck-on bits before scrubbing with a non-abrasive pad.
Frequently Asked Questions
What if I can’t find squirrel meat? Substitute with rabbit or chicken thighs for a similar texture and flavor; adjust cooking time slightly for tenderness.
Can I make this ahead of time? Yes, prepare the filling at home, store in a cooler, and assemble with dough at the campsite for freshness.
How do I store leftovers? Cool completely, wrap in foil, and keep in a cooler; reheat over low campfire coals within a day.
There’s nothing quite like the satisfaction of crafting a hearty meal over a campfire, especially one as unique as this squirrel pot pie. It’s a testament to the resourcefulness of outdoor cooking, turning wild game into a comforting feast. Gather your crew, share stories, and savor each bite under the open sky—it’s these moments that make camping unforgettable.