Rabbit Pie Recipe

Traditional Newfoundland Rabbit Pie Recipe

Filling:
2 rabbits
1/2 cup flour
1/2 cup diced salt pork or bacon
1/2 cup chopped celery
2 chopped onions
Salt and pepper to taste
3 cups water ( approximately )
3 diced carrots
1 diced parsnip
1 cup diced turnip

Pastry:
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups butter
1/2 to 1 cup milk

Filling Method: Heat oven to 325 F.… Read the rest

Marinated Moose Stew In Partridge Berry Wine Recipe

1 bay leaf
1/2 tsp fresh Thyme
1/2 tsp fresh Rosemary
1/2 tsp fresh Oregano
2 1/2 lb moose meat, cut into 1 inch cubes
2 1/4 tsp cracked black pepper
1/2 tsp Paprika
1 tsp Salt
2 can condensed beef broth (10-1/2 ounces each)
1 cup Partridge berry Wine- 1 large onion: diced
3 Carrots: sliced
6 whole white onions
3 tbs pork scrunchions
12 small new potatoes; peeled
2 tbs Spy Glass Butter
2 tbs Flour


Marinade Diced Moose Meat in Bay leaf, Thyme, Rosemary, Oregano, Cracked Black Pepper and Partridge berry Wine over night.… Read the rest

Moose Stroganoff with Dill Recipe

1 1/2 pounds moose steak or moose sirloin, 1/2 inch thick
4 tablespoons butter
1/2 pound mushrooms, sliced
1 medium onion, diced
2 cups beef stock
2 sliced dill pickles
1 cup sour cream
1 tablespoon white vinegar
3 tablespoons white wine
1 teaspoon dill weed
1 pound egg noodles
3 tablespoons butter
3 teaspoons paprika

Cut moose meat in strips, then toss in paprika.… Read the rest

Duck Breast with Newman’s Port and Figs Recipe

2 large duck breast halves, boned (bones reserved)
Olive oil
1/2 teaspoon minced fresh thyme or dried, crumbled
Freshly ground pepper
2 tablespoons olive oil
1 3/4 pounds chicken backs or wings
1 onion, quartered
1 cup beef stock or canned unsalted broth
1 cup chicken stock or canned low-salt broth
Salt
3 tablespoons butter
1 shallot, minced
1/2 cup Newman’s Port
6 dried Calimyrna figs, stemmed and quartered
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried, crumbled

Remove excess fat from duck breasts.… Read the rest