Squirrel Pie

Filling:
3 squirrels, skinned and stewed until tender with liquid reserved
4 carrot
2 onions
3 cloves garlic
1/2 cup white wine
tsp. arrowroot starch
peppercorns
salt

Simmer squirrels with 2 whole carrots, an onion and a few peppercorns. Remove squirrels, carrots, onion and peppercorns from broth and reduce strained liquid. Pick meat from squirrels.
Brown two diced carrots, one diced onion and squirrel meat in olive oil. Add wine to this mixture and add reduced broth (ca. 1-2 cups) and continue to reduce liquid in pan. Add arrowroot starch dissolved in a 1/4 of broth. When thickened, add peas. Salt to taste.

Place in deep oven dish and cover with your choice of pie crust. Bake for 10-20 minutes at 450 degrees until crust is browned and the filling is bubbling up. OPTIONAL: You may wish to brush egg on the crust for sheen.