Moose And Rabbit Pie Recipes

MOOSE AND RABBIT PIE

Moose and Rabbit Pie image

This a recipe that I found in a regional magazine that we have here, Saltscapes - for anyone that likes "wild" meat this is a recipe for you!!

Provided by Chef mariajane

Categories Savory Pies

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 ounces salt fat pork
1 large onion, chopped
1 lb moose, cut into 1/2 inch cubes
1 medium rabbit, skinned and quartered
water
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
milk

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.

Nutrition Facts : Calories 667.5, Fat 38.3, SaturatedFat 16.9, Cholesterol 130.7, Sodium 514, Carbohydrate 54.6, Fiber 2.2, Sugar 1.3, Protein 25.3

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

Tourtiere a L'orignal (French Canadian Moose Meat Pie) image

This is my Memere's tourtiere recipe, tweaked a bit, but don't tell her that. One does not mess with a French woman's meat pie recipe, lol. All the men in my family are moose hunters. This is one way we use the ground moose meat. Moose meat is very lean so do not cut back on the ground pork.

Provided by queenbeatrice

Categories Savory Pies

Time 1h15m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground moose
3 lbs ground pork
4 onions, chopped
4 garlic cloves, minced
2 teaspoons savory
1 teaspoon celery salt
1 teaspoon pepper
2 cups water
4 teaspoons Worcestershire sauce
4 tablespoons steak sauce
4 potatoes, boiled and mashed
4 eggs
4 tablespoons water
4 pie crusts, uncooked

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.

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