Pâté au Lièvre (Rabbit Pie)
Pâté à la Viande (Meat Pie)

I've had the growlies ever since I started reading the related thread and I can't resist passing this recipe along. In its various forms (using rabbit, meat, fish, venison, blueberries, or whatever else is available) this pie has been a staple in the Acadian communities of Isle Madame (Cape Breton, Nova Scotia) for centuries. It is my second favourite comfort food (next to boiled lobster, of course, but who need a recipe for lobster ... it's as easy as boiling eggs.)

1. Cook Rabbit or Beef:

1/2 cup salt pork (chopped very small)
1 medium onion (chopped small)
2 pair rabbit
or 4 lbs. lean beef
or a mix of 2/3 beef and 1/3 venison
salt and pepper

Fry pork and onions in large pot. Remove from pot and set aside. Brown Meat, add pork and onions and add enough water to cover meat. Add salt and pepper to taste. Cook on low heat for about 2 hours or until meat is falling off the bones (rabbit or chicken) or is very tender (beef). Add water if the level goes below the meat. Remove meat from liquid. Set about 3 cups of liquid aside for the crust. Leave remaining liquid in the pot and thicken with corn starch. Remove all the bones from the rabbit meat. Place the meat back in the pot and simmer until thickened. This will make the pie juicer.

2. Pie Crust:

8 cups flour
3 tbs. salt
6 tbs. baking powder
1 lb. shortening
about 2-3 cups meat liquid.

Combine all pie crust ingredients in a large bowl. Cut shortening into flour mixture. Add the liquid from the meat to the mixture until it is moist. You may have to add water to the liquid if you don't have enough. Adding the meat liquid to the pie crust gives it a special flavor and makes the crust look brown. Roll the dough on a floured board and place in a rectangular pan. Add meat. Cover with remaining dough. This pie crust should be thick because when the pie is cooled it will be cut into small pieces and steamed in a steamer. The dough will puff up and become very moist.

3. Bake in a 350º F oven until crust is cooked and turns brown. Allow to cool and refrigerate.

4. When ready to eat, cut into 3" x 3" servings, steam until heated throughout and serve.

Bob (salivating)