Kevin McNamara’s Holiday Fare: Rabbit, Venison and Bear Pie
By Kevin McNamara
Gold River, NS South Shore: Andrew has asked me to write my recipe for my annual Christmas rabbit pie.
As a child growing up in Cape Breton, it was tradition to have a piece of rabbit pie after midnight mass.
As I got older and moved on I wanted to have a rabbit pie each Christmas. I did ask my mom for her recipe and her directions on ingredients were some of this and a handful of that etc..
Over time I got the measurements down.
Kevin McNamara’s Christmas meal consists this year of rabbit, venison and black bear meat. (The Notebook photo).
Because I make a large one, I share it with my brother and sisters and some friends.
The ingredients: A pair of rabbits, a couple of pounds of corned pork – I used to buy it at the Newfoundland Store in Halifax but it is now closed, and I ended up using pickled pork this year – although not as good.
I also add a couple of pounds of any wild meat I can get.
If none is available, I buy a cheap roast beef.
This year I was fortunate to get some venison and a small bear roast.
This rabbit, venison and black bear meat pie was made over the holidays by Kevin McNamara. (The Notebook photo).
I add a medium-size onion, pepper and water.
This year I had to add some salt to taste as the pork did not have a salty flavour.
Then there are three cups of flour, a teaspoon of baking soda and 1/2 cup of shortening or lard. I prefer lard.
- Directions: Cut each rabbit into five pieces of four legs and back.
- Cut all other meat into bite-size pieces. Dice onion. Put all meat, onion and pepper into a large pot, cover with cold water and bring to a gentle simmer and cook until meat is tender, approximately 45 minutes.
- Remove meat and onion with a slotted spoon and save the juice.
Now the fun part.
- Removing the meat from the rabbit bones, cut into bite-size pieces and mix with the other meat. (My mother never removed the bones, she would cut the rabbit into small pieces using a cleaver).
Now for the pie crust for both top and bottom:
- Mix flour, baking soda and then cut in the shortening or lard until you have a consistency of small peas.
- Take the liquid from the reserved juice and add it to the flour mixture until it holds and can be rolled out.
- Take 2/3 of your dough and roll it out to cover the bottom and side of your baking dish.
- Fill with your meat mixture and top with the remaining dough.
- Flake around the edge with a fork and cut a couple of slits in the top to allow steam to be released.
- Cook in a 375-degree oven for approximately one hour or until nicely browned.
This rabbit, venison and black bear meat pie was made by Kevin McNamara. He gifted me the meal for the Holidays. After I got over the fact I was kinda eating Peter Cottontails, Bambi and Mama Bear, I have to admit it had a real true woodsy flavour. I added pickles from Gladys store on the NS South Shore to the meal. (The Notebook photo).
When serving either it has just been cooked or reheated later, pour some of the juice over the crust as it adds flavour but does not saturate your crust.
I find saving a litre bottle of juice is more than enough and you can get rid of the remaining juice.
I usually double the recipe and make a 12 by 18-inch pie.
Enjoy!!
