Squirrel Cobbler

2 squirrels, cut into pieces 
2 cups water
2 cups white wine 
1 bay leaf
3 carrots sliced
2 onions sliced
3 cloves
2 1/3 cups Bisquick
5 Tb. butter
5 Tb. flour 
1/2 cup milk
1 tsp. Worcestershire sauce
salt and pepper to taste
thyme
1 cup heavy cream 
12 baby onions
1-2 Tb. melted butter

Put the squirrel pieces, water, white wine, bayleaf, onion, and
cloves in a saucepan.  Bring ingredients to boil, cover and
simmer for an hour.

Remove the squirrel pieces and set aside.  Strain the liquid. 
Hold aside.  Save the vegetables but toss the cloves and bay
leaf.  Cut the squirrel into 1 inch chunks.  Make a Bisquick
shortcake dough ball according to the box directions.  Leave out
the sugar.

Heat the butter and flour in a saucepan, stir in the milk,
squirrel broth, and Worcestershire sauce.  Cook slowly until it
thickens.
Stir in the salt, pepper, and thyme.  Add the cream.  Heat, but
do not boil.  

Layer sauce, meat and carrots in a casserole dish.  Add the small
onions.  Add remaining sauce.

Knead your crust dough and pat it out larger than your dish.  Lay
it on top of your ingredients.  Brush with butter.  Bake for 30
minutes at 450 degrees or until crust is brown.

                                          Serves 6