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Caribou Lodge
Bed and Breakfast Inn
Halifax, Nova Scotia, Canada
Specialty Recipe
Rabbit Pie
Rabbit Pie is traditionally served on Christmas Eve, but is a
hearty dish on any fall night.
- Ingredients
- 4 pr. rabbits (dressed/skinned and cleaned)
- 2 pounds beef (stew beef/round steak), cubed
- 2 pounds pork (steak/chops), cubed
- salt and pepper
- 8 cups flour
- 1/2 pound lard or shortening
Wash and quarter rabbits, cover with water, and cook until tender.
Brown beef and pork while rabbit is cooking. Remove rabbit from pot,
saving the water. Remove bones and combine beef and pork into same
pot. Season to taste with salt and pepper and continue cooking slowly
for 2 to 3 hours, or until meat is extra tender. Pour off 2 cups (more
if needed) of juice and allow to cool (just long enough to comfortably
handle) to make the crust for the meat pie. Combine in large bowl 8
cups flour, salt and 1/2 pound lard/shortening; cut into flour
thoroughly. Make well/hole in center, adding juice and mixing after
each addition until dough leaves sides of bowl; turn onto floured
surface and roll out, adding flour each turn to prevent sticking. Line
bottom of desired size pans and ladle meat mixture in along with
juice. Roll out top for pie, cutting designs to allow moisture to
escape. Press edges together and walk a fork around to create a design
and ensure seal. Bake in 350-degree oven or until crust is golden
brown.
To serve: steam in colander/double boiler until heated thoroughly;
sweetened black tea is the traditional beverage served with this
delicious meat pie.
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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