Newfoundland Rabbit Pie is a delightful and comforting dish that brings a touch of traditional Newfoundland cuisine to your table. This savory pie features tender rabbit meat cooked with a medley of vegetables and herbs, all encased in a golden, flaky pastry crust. It’s a perfect blend of rustic and homely flavors, ideal for cozy family dinners or special occasions.
In this post, we’ll take you through the process of making Newfoundland Rabbit Pie from scratch. The recipe starts with preparing the rabbit, which is then simmered with ingredients such as onions, carrots, and celery. A rich, flavorful gravy binds everything together, creating a satisfying filling for the pie. The mixture is then enveloped in a buttery pastry crust, baked to perfection, and served hot from the oven.
We’ll provide detailed instructions and tips on how to achieve the perfect pie, including how to ensure the crust is crisp and the filling is well-seasoned. This Newfoundland Rabbit Pie is sure to become a family favorite, showcasing the hearty, comforting flavors that are a hallmark of traditional Newfoundland cooking.
Rabbit Pie Recipe:
Filling:
2 rabbits
1/2 cup flour
1/2 cup diced salt pork or bacon
2 chopped onions
1/2 cup chopped celery
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. Section rabbits into pieces. Rinse and dry them thoroughly. Toss rabbit pieces in flour. In a skillet heat pork or bacon until rendered and crisp. Brown rabbit pieces in the fat. Transfer meat to an ovenproof dish. Add celery, onion, salt, pepper, and enough water to just cover the rabbit. Cover and bake at 325 F for 1 1/2 hours, or until meat is tender.
Take rabbit out of casserole and remove meat from bones. Cut into bite-sized pieces and return to oven dish. Stir in carrot, parsnip, and turnip and cook until vegetables are tender, (about 30 minutes). If sauce is not thick enough, slowly stir in a little flour, (mixed to a smooth paste in cold water). Cook until thickened. A few drops of gravy browning may be added. Cover Rabbit pie casserole with pastry. Bake in 425 F oven for 20 to 30 minutes or until golden brown.
Pastry Method:
Sift together flour, baking powder, and salt. Work butter into flour with two knives, until mixture is crumbly. Mix in milk lightly with knife until dough forms a soft moist ball. Roll out on floured board until it fits baking dish
