(Christmas Eve is fast approaching. So, it is not too early to start preparing for your Cape Breton Wild Rabbit Pie. You will, as good Capers and Wannabe Capers, want to have this pie available prior to or after Christmas Eve Mass. – CAPER)
Get into Hiding – Derrick is Coming
Wild Rabbit pie
For the pie filling
- 4 rabbits, 3 partridge and deer meat and pork
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 5 shallots, sliced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 quart chicken stock
- 300ml/10fl oz dry cider
- 1 bay leaf
- 1 handful chopped fresh rosemary leaves
- Add carrots, turnip and potatoes and cook until tender,
- Then add meat and thicken with flour and water
- 1 tbsp Dijon mustard
For the crust
- 225g/8oz ready-made shortcrust pastry
- To make crust use Tea Biscuit Crust and bake till golden brown
- flour, for dusting
- 1 free-range egg, yolk only
1. Soak the rabbit, partridge, deer meat and pork in water for an hour to whiten the flesh.
2. For the pie filling, season the rabbit, partridge, deer meat and pork pieces with salt and freshly ground black pepper. Heat the oil in a frying pan, then lightly fry the rabbit, partridge, deer meat and pork pieces for 3-4 minutes, or until they begin to brown. Remove from the pan and set aside.
3. Add the shallots, carrots and celery to the pan and lightly fry for 2-3 minutes, or until the onions begin to turn translucent. Pour in the stock and the cider and stir in the bay leaf, chopped rosemary and mustard until well combined.
4. Place the rabbit pieces back into the pan and cover with a lid. Lower the heat and allow to simmer for 45 minutes to one hour, or until the rabbit is tender.
5. Remove the rabbit pieces from the stock and place into an ovenproof ceramic pie dish. Remove all of the rabbit meat from the bones.
Here Is Me Auger Bye
6. Stir constantly over a medium heat until well combined and the sauce thickens, then pour the mixture over the rabbit, partridge, deer meat and pork in the dish. Brush the edges of the dish with water. After removing the meat from the stock add potatoes.carrots,& turnip & cook until tender then put meat back in & thicken with mixture of flour & water, then pour in. Oven proof dish & cover with The Tea Biscuit crust.
The Pig Kisser -Oink
7. Preheat the oven to 220C/430F/Gas 7.
8. For the crust, roll out the pastry on a floured work surface and cut off a strip long enough to go around the edges of the pie dish. Lay it around the edges of the dish and moisten with water.
9. Roll out the rest of the pastry into a circle large enough to fit over the pie dish. Place the pastry circle on top of the dish and press the overhanging edges down into the pastry strip, sealing well. Make a few slits in the top of the pastry to let out the steam and prevent the crust from going soggy.
10. Bake in the oven for 30-40 minutes, or until the pastry is golden-brown and crisp. Slice into wedges and serve.
(Adjust ingredient amounts to suit your requirements)
The Finished Product – Tuck Into It
Serves 8 hungry adult Caper males. If you have it, you may serve with black rum, or whiskey, wine or beer
(Recipe by Marilyn Broderick who has been making Wild Rabbit Pie for at least 35 years and hasn’t lost a diner yet. CAPER)