Woodchuck or Muskrat Pie

  Woodchuck or Muskrat Pie

          Skin and clean a young woodchuck or muskrat and remove the kernels under the front legs and in the small of the back. Soak overnight in water seasoned with a handful of salt. In the morning, wash, rinse, and wipe the animal dry. Put the meat in a large pan, cover with fresh water and add a large bouquet garni composed of 6 sprigs of green celery leaves, 1 large bay leaf and 2 sprigs of fresh thyme, all tied together, an onion studded with a clove, 10 peppercorns and salt to taste. Cook for about 2 hours or until meat is tender, skimming the broth from time to time. Remove the meat, discard the bouquet garni, and reduce the cooking liquid over high heat to about 1 quart. In the reduced liquid cook until tender 2 onions sliced and 1- 1/2 cups each of raw potato cubes, diced celery, and diced carrots.

            Remove the meat from the bones and cut it into small pieces. Put the meat in a deep baking dish and add the cooked vegetables. Strain the stock and reduce it to 1 generous cup. Add 3 Tbsp. Sherry and stir in 1/2 Tbsp. flour mixed to a paste with 1 Tbsp. butter. Pour the sauce over the meat. Top with 1 cup mushroom caps cooked in butter and drained. Cover the baking dish with flaky pie pastry, moisten the edge, and press it carefully around the rim of the dish. Cut several gashes in the pastry to allow for the escape of steam. Reduce the temperature to 400 F. and bake the pie for another 20 minutes, or until the crust is brown. ©