Squirrel Quiche

1/2 large or 1 whole small to medium fresh dressed squirrel*

1 cup coarsely chopped broccoli

2 carrots, shredded

1/4 cup green pepper, diced

1/2 cup onion, diced

2 tablespoons water

1 (9 inch) pie shell, baked

1 cup shredded swiss cheese

1/4 cup grated parmesan cheese

4 - 5 eggs, depending on size

1/4 teaspoon black pepper

3/8 teaspoon salt

1 cup heavy cream

*As with chicken, squirrel skin is very flavorful. Those wishing to enjoy the full wild squirrel flavor should not remove skin from squirrel meat, remove only fur from meat and use one of the following methods, after which rinse thoroughly in clear water.

Method 1. (Preferred method, but powerful exhaust vent over gas or propane stove, or outside grill, required.) Quickly pass squirrel meat back and forth over flame, fur side down, being careful not to inhale smoke or set fire to nearby objects.

Method 2. Immerse in boiling hot water for five minutes, then carefully pick off fur.

In a quart bowl, combine broccoli, carrots, green pepper, onion and water. Cover with plastic and microwave on high six to seven minutes (stir twice). Sprinkle vegetables into pie shell and set aside. In blender, combine all other ingredients and blend on low for 45 seconds (leaving tiny squirrel meat shreds). Mix squirrel, cheese, egg and cream blend and pour over ingredients in pie shell. Microwave on medium for 17 minutes, then let stand 15 minutes. Garnish as desired.

Copyright 1998-2014 Stephen Ricciardelli