• 1 cup Bisquick (Original Recipe)
• 1 cup of milk
• 2 cans cream of mushroom soup
• 1 can sliced mushrooms (drained)
• 1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
• 2 large eggs
• 3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks.
• 1 teaspoon pepper
• 2 teaspoons salt

1. Pre-heat oven to 400 degrees.
2. mix eggs, bisquick and milk with a fork til blended well and set aside.
3. mix soups, meat and vegetables in ungreased 9 inch baking pan.
4. Pour blended batter on top til covered completely.
5. Cook 45 minutes or until crust is golden brown.

Notes from Steve: for variety soups can be interchanged with cream of brocolli, cream of asparagus, cream of celery or cream of chicken.. Makes a hearty meal for 4 adults/ feeds six children...

I saw your other recipes posted and couldn't resist sending you this. I grew up on this one in West Virginia. My Grandma used to use this for chicken, duck, rabbit, squirrel and pheasant and I think she even used turkey and left over deer meat a time or two. One note of caution: Watch out for lead pellets when eating. Ha! Sometimes one or two gets missed when cleaning the meat after the hunt....