A Taste of the Wild: Moose and Rabbit Pie

The first time I tasted Moose and Rabbit Pie, it was at a hunting lodge nestled deep in the Nova Scotian wilderness. The air was crisp with the scent of pine, and the lodge buzzed with stories of the day’s adventures. This pie, however, was a legend in itself, a hearty and rustic creation that warmed you from the inside out. It wasn’t just a meal; it was an experience, a taste of the land and the camaraderie of those who knew it best. The rich aroma, the tender meat, and the flaky crust – it all spoke of tradition and a deep connection to nature.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: High-Protein

Ingredients

For the Filling:

• 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

For the Pie Dough:

• 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

Equipment Needed

• Large pot or Dutch oven
• Small pot
• Large bowl
• 9-inch pie plate
• Rolling pin

Instructions

1. Begin by preparing the salt fat pork. Cut it into thin slices, about 1/8 inch thick. In a large pot or Dutch oven over medium heat, render the fat from the pork, turning the slices frequently to prevent burning. The goal is to create flavorful rendered fat in the pot.
2. Once the fat has been rendered, remove the remaining salt fat pork slices from the pot and discard them. The rendered fat will now form the base of the flavorful filling.
3. Add the chopped onion to the pot with the rendered fat and sauté until softened and translucent.
4. Add the cubed moose and quartered rabbit to the pot with the softened onions. Sauté the meat until it is browned on all sides. Browning the meat is crucial for developing deep, rich flavors in the pie.
5. Add enough water to the pot to barely cover the moose and rabbit. Bring the mixture to a simmer, then reduce the heat and simmer until the meat is tender. This may take an hour or more, depending on the toughness of the meat. Check for tenderness by piercing the meat with a fork; it should offer minimal resistance.
6. Once the rabbit is cool enough to handle, remove the bones from the rabbit. Cut the rabbit meat into 1/2-inch pieces and return it to the pot with the moose.
7. While the meat is simmering, prepare the roux. In a separate small pot, melt the butter over medium heat.
8. Add the all-purpose flour to the melted butter and cook, stirring constantly, for about 2 minutes, until the mixture is bubbly and lightly golden. This step is crucial for thickening the gravy. Be careful not to burn the roux.
9. Add the prepared roux to the pot with the meat mixture, stirring continuously to combine. This will thicken the liquid and create a rich gravy. Ensure there are no lumps.
10. Now, prepare the pie dough. In a large bowl, combine the all-purpose flour, baking powder, and salt.
11. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This creates pockets of fat that will result in a flaky crust.
12. In a separate small bowl, beat the egg.
13. Add the beaten egg to the flour mixture, tossing lightly with a fork to distribute it evenly.
14. Make a well in the center of the flour mixture and gradually add enough milk to form a medium-textured biscuit dough. Be careful not to overmix the dough, as this will result in a tough crust.
15. Divide the dough in half. On a lightly floured surface, roll out half of the dough and line a 9-inch pie plate. Trim any excess dough from the edges.
16. Pour the meat mixture into the prepared pie crust.
17. Roll out the remaining dough and place it over the meat filling. Seal the edges of the top crust to the bottom crust, crimping them with a fork or your fingers.
18. Cut slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
19. Bake the pie in a preheated oven at 350°F (175°C) until the crust is nicely browned, about 25 minutes. Monitor the pie closely to prevent the crust from burning. If the crust starts to brown too quickly, you can tent it with aluminum foil.
20. Remove the pie from the oven and let it cool slightly before serving.

Expert Tips & Tricks

• For a richer flavor, consider using a combination of beef broth and water to cover the meat during simmering.
• To prevent the bottom crust from becoming soggy, pre-bake it for 10-15 minutes before adding the filling. This is called “blind baking.”
• Adding a tablespoon of vinegar to the pie dough can help to tenderize the gluten and create a flakier crust.
• If you don’t have salt fat pork, you can substitute bacon or pancetta for a similar smoky flavor.
• Consider adding vegetables like carrots, potatoes, or parsnips to the filling for added nutrients and flavor.

Serving & Storage Suggestions

Serve the Moose and Rabbit Pie warm, straight from the oven. It’s delicious on its own or with a side of mashed potatoes or a fresh green salad. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, freeze individual slices of the pie for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	667.5 kcal	N/A
Calories from Fat	344 g	52%
Total Fat	38.3 g	58%
Saturated Fat	16.9 g	84%
Cholesterol	130.7 mg	43%
Sodium	514 mg	21%
Total Carbohydrate	54.6 g	18%
Dietary Fiber	2.2 g	8%
Sugars	1.3 g	5%
Protein	25.3 g	50%

Variations & Substitutions

• For a gluten-free version, use a gluten-free pie crust recipe.
• Substitute venison or beef for the moose for a less gamey flavor.
• Add herbs like thyme, rosemary, or sage to the filling for added depth of flavor.
• For a vegetarian option, replace the meat with mushrooms and lentils.
• Try a different type of fat for the crust like lard.

FAQs (Frequently Asked Questions)

Q: Can I make the pie dough ahead of time?
A: Yes, you can make the pie dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Be sure to wrap it tightly in plastic wrap.

Q: How do I prevent the pie crust from burning?
A: If the pie crust starts to brown too quickly, you can tent it with aluminum foil.

Q: Can I use pre-made pie crust?
A: Yes, you can use pre-made pie crust to save time. Just be sure to choose a high-quality crust.

Q: What if I can’t find moose or rabbit?
A: You can substitute venison, beef, or even chicken for the moose and rabbit.

Q: How can I thicken the gravy if it’s too thin?
A: If the gravy is too thin, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the pot. Simmer until thickened.

Final Thoughts

This Moose and Rabbit Pie is more than just a recipe; it’s a taste of tradition and a celebration of wild flavors. I encourage you to try this recipe and experience the hearty and satisfying taste of the wilderness. Don’t be afraid to experiment with different herbs and vegetables to customize the pie to your liking. And, if you make this pie, please share your feedback – I’d love to hear about your experience! Serve with a robust red wine or a hearty ale for the perfect pairing. Enjoy!