If you’re a fan of wild game and meat pies, then you’re in for a treat. My Moose and Rabbit Pie recipe is a delicious and hearty dish that will satisfy your cravings and warm you up on a cold evening. This recipe is inspired by the traditional French-Canadian dish, Tourtière, which is a meat pie usually made with pork, beef, or veal. However, my twist on this beloved classic features moose and rabbit meat instead.
As indigenous people have done for centuries, cooking with wild game is not only sustainable but also provides unique flavor profiles that differ from traditional meats. In this recipe, the earthiness of the moose meat pairs perfectly with the sweet and tender rabbit meat. The filling meat is often savory ingredients such as onions and fat pork that complement each other well.
Don’t let the thought of cooking with wild game overwhelm you. This recipe is easy to follow and uses simple ingredients that you can find at your local grocery store or butcher shop. With its flaky pastry crust and tender meat filling, this Moose and Rabbit Pie recipe is sure to become an instant favorite amongst your family and friends.
So let’s get ready to cook up some Canadian comfort food – grab your apron, preheat the oven, and let’s get started!
Why You’ll Love This Recipe
Rabbit and moose meat are often overlooked in modern cuisine, but they are a staple of French Canadian and Indigenous traditions. This recipe brings these wild game meats together in a filling and savory pie, perfect for a cozy family dinner or a party.
One reason you’ll love this recipe is its versatility. The ingredients 2 lbs of mixed meat, often savory ingredients like onion and fat pork, and a pastry crust make it easy to adapt to your own tastes or what you have on hand. The Sea Pie, an English dish similar to this moose rabbit pot pie, was commonly made with whatever layered meat was available at sea. This recipe can also be modified with different seasonings or vegetables for variety.
Another reason is the rich cultural history behind the dish. Tourtière, the traditional Quebec meat and potato pie that this recipe resembles, has roots in medieval Europe where it was served during the holidays. French Canadians brought tourtière to North America where it became a staple of holiday feasts in Quebec and beyond. Using wild game meats also highlights the importance of Indigenous knowledge and cuisine that were passed down for generations.
Finally, you’ll love this recipe because it’s an opportunity to try something new and exciting. Rabbit is leaner than beef and pork but still full of flavor while moose has a unique taste often compared to venison. Both meats are lower in fat than their domestic counterparts making this dish a healthier option without sacrificing flavor.
This rabbit pot pie with its mixed meat filling of often-savory ingredients like onion and fat pork, paired with the buttery crust makes for an unforgettable meal that stands out from typical fare. Its combination of different cultures’ traditions layered within one dish provides flavors that will linger on your taste buds long after. Plus, it’s easy to make ahead and reheat making it an ideal candidate for busy weeknights or potluck events. Try this rabbit pie recipe today – you won’t regret it!
- 2 cups all-purpose flour
- 1 tsp salt
- 2/3 cup shortening
- 6 tbsp cold water
- ¼ cup butter
- Large onion, chopped
- ¼ lb fat pork, diced
- 2 lbs mixed meat (moose and rabbit), cubed (1-2 inch)
- Salt and pepper to taste
For this wild game pie recipe, we use a delicious combination of moose and rabbit meat – often savory ingredients in French Canadian cuisine. The pastry crust is made with shortening and all-purpose flour, ensuring a flaky and tender base for the filling. The filling combines the flavors of moose and rabbit meat with the salty-sweet taste of fat pork, onions, butter, and seasonings.
Do not be daunted by using mixed game meats; they are as easy to cook as any other type of meat once you get past the skinning and butchering process. Moose meat has a richer flavor than many other game meats but is still lean and healthy. Rabbit is one of the leanest meats you can eat, making it an ideal option for health-conscious beef lovers. This recipe pairs well for a hearty winter meal or special occasions like holidays like Thanksgiving or Christmas.
The Recipe How-To
Now let’s get cooking! This Moose and Rabbit Pie recipe is a French-Canadian classic that brings together the best of Canadian meat in one delicious dish. Here’s a step-by-step guide on how to make it:
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours and 45 minutes
- 2 lbs of mixed meat (moose and rabbit), diced into 2-inch cubes
- 1 lb of pork fatback, diced
- 1 large onion, chopped finely
- 1 cup of water
- 2 cups of all-purpose flour
- 1/4 tsp of salt
- 1/4 tsp of baking powder
- 1/4 cup of shortening
- 1/4 cup of butter or margarine
- 4 to 6 tbsp of milk
- 1 egg yolk
Step One: Prepare the Meat Filling
Start by heating a large pot over medium-high heat. Add the pork fatback and cook, stirring occasionally, until it starts to render its fat.
Next, add the onions and sauté them until they turn translucent. Add the diced moose and rabbit meat to the pot, stirring everything together.
Pour in the water then bring everything to a boil before reducing the heat to low. Cover the pot and let simmer for at least two hours – until the meat is tender.
Step Two: Make the Pie Crust
While waiting for the meat filling to cook through, you can go ahead and prepare your pie crusts. In a large bowl, sift together flour, salt, and baking powder.
Use your hands to work in shortening and butter or margarine until it reaches a texture resembling coarse crumbs.
Mix in enough milk until the dough comes together into a ball – not too sticky nor dry.
Step Three: Assemble Your Moose and Rabbit Pot Pie
Preheat your oven to 400°F (200°C).
Roll out half of the pie crust dough on a floured surface into an even round shape with about an eighth-inch thickness – this will serve as your bottom crust.
Carefully transfer it onto a deep-dish pie plate or any oven-proof dish with similar dimensions.
Pour in your filling (the cooked meat) onto the bottom pie crust.
Roll out remaining dough for top crust then carefully cover filled pie with it. Pinch edges together then cut vents on top of crust to allow steam escape during baking.
Brush top with egg yolk wash for that nice golden-brown finish!
Bake for about forty-five minutes or until crust turns golden-brown.
Step Four: Enjoy Your Homemade Moose and Rabbit Pot Pie!
Take out your freshly-baked Moose and Rabbit Pie from the Oven! Allow it to cool for at least ten minutes before slicing it up into portions. This recipe serves six portions
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Substitutions and Variations
Cooking is one of the most exciting and fun-filled things we can do in the kitchen, especially when it comes to baking pies. A recipe is merely a guide that can be customized to suit your preferences. You can always tweak the ingredients to match your taste buds or include variations.
If you are not up for rabbit meat, consider substituting it with other kinds of meats such as squirrel or venison. These substitutes will give you almost the same savory taste and nutritional value as rabbit meat.
For a twist on the traditional meat pie, you may want to try making a Sea Pie instead. The Sea Pie includes layered meats such as fish, chicken, and beef all baked up in a flaky crust. If you don’t have moose meat, any other game meat like elk or pheasant will work as well.
To cut down on calories and cholesterol, use low-fat milk or egg substitutes in the crust instead of butter or shortening. This leaner option provides a healthy alternative without sacrificing flavor and texture.
For those avoiding gluten, switch out wheat flour for gluten-free flour like coconut or almond flour. This substitution is excellent for individuals with celiac disease or gluten intolerance.
Finally, you can experiment with different pastry crusts for an additional flavorful experience. For instance, use puff pastry instead of traditional pie crusts for added richness or try out Jamie Oliver’s bunny pie using mashed potatoes as a pie topping instead of the traditional dough crust.
Substitutions and variations offer endless possibilities to make this recipe uniquely yours. Have fun exploring these alternatives and see what suits your cravings best!
Serving and Pairing
A delicious moose and rabbit pie is a hearty meal that can be enjoyed on its own, but it can also be paired with a variety of side dishes and beverages. This earthy dish pairs well with fruit-forward red wine or beer, such as a Belgian Dubbel or brown ale.
For sides, roasted root vegetables offer a complementary sweetness that is balanced by the savory flavors of the pie filling. Alternatively, try serving with garlic mashed potatoes or a simple green salad dressed in a tangy vinaigrette for a lighter option.
To serve, slice the pie into portions and serve warm with your chosen sides and a garnish of fresh herbs like parsley or thyme.
One thing to note is that this dish can be quite filling, so plan your portions accordingly. It’s also important to allow the pie to rest for at least 15 minutes after baking to allow the filling to settle before slicing and serving.
Overall, this delicious and satisfying moose and rabbit pie is perfect for those who enjoy game meat and are looking for a unique twist on traditional meat pies. With its rich flavors and hearty texture, it’s sure to become a new favorite among adventurous home cooks or anyone looking to explore the flavors of Canadian cuisine.
Make-Ahead, Storing and Reheating
Once you’ve prepared your scrumptious Moose and Rabbit Pie, it’s essential to know how to store and reheat it properly to preserve its flaky crust and mouth-watering filling.
To ensure that the pastry crust remains crisp and the pie filling stays moist, let the pie cool completely before packing it for storage or refrigerating leftover portions. The cooling process will also help the filling settle and become more flavorful.
If you want to make this dish ahead of time, you can fully prepare the Moose and Rabbit Pie up to 24 hours in advance, then cover it tightly with plastic wrap or aluminum foil before placing it in the refrigerator. When you’re ready to serve it, reheat the pie in a preheated oven set at 350°F for 15-20 minutes or until it’s heated through.
To store leftover portions of the moose rabbit pie, wrap them tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 3 days. Alternatively, place them in an airtight container and freeze them for up to 2 weeks. To reheat the pie from frozen, simply defrost it overnight in your refrigerator, then reheat it as suggested above.
One useful tip for reheating your Moose and Rabbit Pie is that if you find that the edges of your crust are browning too quickly while reheating, you can loosely cover them with strips of aluminum foil to prevent them from burning.
A few words of advice; keep leftovers covered at all times when storing, garnish before serving if needed or freeze fresh for future use. Whether you’re making this dish for a cozy weeknight dinner or a festive occasion, knowing how to store and reheat your Moose and Rabbit Pie correctly will ensure that every bite is as scrumptious as the last.
Tips for Perfect Results
Making a moose and rabbit pie may sound like an intimidating task, especially if you don’t have much experience in cooking with wild game. However, with a few helpful tips, you can create a delicious and hearty dish that will impress your friends and family. Here are some tips to ensure that your moose and rabbit pie turns out perfectly every time.
Firstly, when it comes to the pastry crust of your pie, use a combination of shortening and butter instead of just one or the other. This will result in a flaky crust while also having a rich flavor. Additionally, make sure the dough is chilled before rolling it out to prevent it from getting too warm and becoming sticky.
Next, for the filling meat, it’s important to remember that often savory ingredients used in this type of recipe can make the meat taste salty already. Therefore, be judicious when adding salt. Also, consider using fat pork instead of regular pork as it will add flavor and moisture to the filling.
When cooking the meat, use moist heat methods such as braising or stewing for tougher cuts like moose to ensure they become tender. On the other hand, rabbit meat should be cooked quickly with dry heat methods such as roasting or grilling as it is leaner than moose meat.
Another tip is to layer the meat rather than mix it all together before putting it in the pie. This way each bite will have both moose and rabbit meat rather than some bites just having one or the other.
Lastly, let the pie cool for 10-15 minutes after taking it out of the oven before cutting into it. This will allow the filling to set properly and prevent it from spilling out too quickly when cut.
By following these simple tips, you’ll be able to create a delicious and impressive moose and rabbit pie that showcases French Canadian meat pie tradition as well as celebrates wild game seasonality.
As a baker, I understand that preparing game meat pies can be intimidating at first. That’s why in this recipe article, I have listed down some of the frequently asked questions (FAQ) along with their respective answers to help you overcome your hesitations and fears. Let’s jump right in!
What is rabbit pie made of?
A savory pie that comprises rabbit meat and vegetables in a thick sauce inside a pastry crust is famously known as rabbit pie. This classic dish is a staple in American and English cuisine.
What is Cipaille in English?
The dish known as Cipaille has an interesting history and name. Its pronunciation is “Sea Pie,” which is a variation of the old English dish served to British sailors in the 1700s. This dish consists of layered meat or fish pie made in a Dutch oven with up to six layers of different animal meats and separated by pastry layers. It is essentially a one-pot dinner, making it a convenient and hearty meal option.
Is a pie with a chunky filling of meat and often other savory ingredients?
Meat pies are popular savory pies that are enjoyed in various cuisines globally and typically contain a filling of meat and other flavorful ingredients.
After following this moose and rabbit pie recipe, it’s clear that French-Canadian meat pies are the perfect way to incorporate wild game into a savory dish. The combination of rabbit and moose meat provides a unique flavor, while the pastry crust is flaky and tasty.
As wild game becomes increasingly popular as a source of lean protein, it’s important to remember that using sustainable and ethical harvesting practices is key to protecting our natural resources. This recipe provides a tasty and responsible way to enjoy game meat.
In addition, don’t be afraid to get creative with substitutions and variations when making this dish. Whether you prefer pork or beef instead of fat pork, or want to add in some mushrooms or potatoes, this recipe can be adapted to fit your preferences.
Overall, the versatility and deliciousness of this moose and rabbit pie recipe make it a great addition to any meal rotation. Give it a try, and savor the flavors that only wild game can provide.
Moose and Rabbit Pie Recipe
- 2 ounces salt fat pork
- 1 large onion, chopped
- 1 lb moose, cut into 1/2 inch cubes
- 1 medium rabbit, skinned and quartered
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup shortening
- 1 egg, beaten
- 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.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.