Moose And Rabbit Pie Recipes

MOOSE AND RABBIT PIE

Steps:

• Cut salt fat pork into thin slices, about 1/8 inch thick, and render out fat in a large pot, turning slices often. Remove and discard the remaining salt fat pork.
• To the fat in the pot, add onion, moose and rabbit, and sauté until browned. Add enough water to barely cover, and simmer until meat is tender. Remove bones from rabbit; cut meat into 1/2 ich pieces and return to pot.
• MAKE ROUX:
• In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly. Add to pot with meat, stirring to make gravy.
• TO MAKE DOUGH:.
• In a large bowl, combine flour, baking powder and salt. Cut in butter and shortening. Add beathen egg, tossing lightly with a fork.
• Make a well in center; add enough milk to make a medium-textured biscuit dough. Roll out half the dough and line a 9-inch pie plate. Fill with meat mixture.
• Top with remaining dough, sealing edges well. Cut slits in top to vent. Bake at 350F until dough is nicely browned, about 25 minutes.

TOURTIERE A L'ORIGNAL (FRENCH CANADIAN MOOSE MEAT PIE)

Steps:

• Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
• Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
• Add enough potatoes to absorb the liquid. Cool.
• Fill crust, cover with top crust and seal edges. Cut vent holes.
• Combine egg and water and brush over pastry crust.
• Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.