Rabbit pie recipe

Rabbit Pie recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish. 4.8142

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

Instructions:

Rabbit Pie is traditionally served on Christmas Eve, but is a hearty dish on any fall night.

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.