Smoked Groundhog and Wild Mushroom Pie
A rich, savory pie finished with light smoke and bold BBQ seasoning
Every year on Groundhog Day, we wait to see if the groundhog sees his shadow—more winter or an early spring. Either way, we’re cooking.
This recipe flips the tradition on its head. Instead of folklore and forecasts, it’s about fire, smoke, and intention. Lightly smoked groundhog meat, earthy wild mushrooms, and a rich, savory filling come together in a flaky, golden crust that’s built for cold days and long shadows.
No predictions here—just a damn good pie, finished with a kiss of smoke the Humphrey’s way.
Ingredients
Crust
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2 cups all-purpose flour (sifted for a lighter crust)
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½ cup unsalted butter, very cold, cubed
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¼ cup ice water (add just enough to bring dough together)
Filling
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1 lb groundhog meat, finely chopped
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2 cups wild mushrooms, sliced (chanterelles or cremini work great)
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1 medium yellow onion, diced
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2 cloves garlic, minced
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1 tsp thyme (fresh if available)
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½ cup heavy cream
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1–2 tbsp Humphrey’s Drunken Orchard BBQ Sauce
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Salt & black pepper to taste
Instructions
1. Make the Crust
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In a large bowl, combine flour and cold butter.
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Use your fingertips to work the butter into the flour until it resembles coarse crumbs.
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Add ice water 1 tablespoon at a time, mixing gently until the dough just comes together.
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Wrap tightly and chill for 30 minutes. Cold dough = flaky crust.
2. Smoke the Meat (Humphrey’s Style)
This is where the magic happens.
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Preheat your Humphrey’s smoker to 225°F using a mild wood like maple or apple.
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Lightly season the groundhog meat with Humphrey’s BBQ Rub.
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Spread the meat on a shallow pan or foil tray.
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Smoke for 45–60 minutes, just until it picks up light smoke and starts to firm—not fully cooked.
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Remove and set aside.
🔥 This step adds a deep, subtle smoke flavor that makes the pie unmistakably Humphrey’s.
3. Build the Filling
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Heat a skillet over medium heat.
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Add the smoked meat and brown lightly to finish cooking. Remove and set aside.
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In the same skillet, sauté onion and garlic until soft, about 3 minutes.
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Add mushrooms and thyme; cook until mushrooms release moisture and soften.
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Return meat to the pan.
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Stir in:
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Heavy cream
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Optional Humphrey’s BBQ Sauce
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Simmer 2–3 minutes until slightly thickened.
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Taste and adjust seasoning with salt, pepper, or a pinch more rub.
4. Assemble & Bake
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Preheat oven to 375°F (190°C).
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Roll out chilled dough and line your pie dish.
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Fill with the smoked meat mixture.
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Top with a second crust or lattice; seal edges.
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Place pie dish on a baking sheet.
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Bake 35–40 minutes, until crust is golden and filling is bubbling.
Final Result
You get:
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A flaky, buttery crust
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Rich, creamy filling
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Earthy mushrooms
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And that signature light smoke + Humphrey’s seasoning that makes it feel elevated and intentional—not gimmicky
Serve with:
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A sharp green salad
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Pickled vegetables
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Or honestly… a cold beer and zero regrets 🍺