"The housekeeper has left us a nice rabbit pie so you wouldn't have to face my
cooking."
-Mary Russell, LETT
Rabbit/Game Pie
Contributed by Suzanne Harchik on May 5, 1998
Source: The Society for Creative Anachronism's "The Known World Handbook,"
1985, pg. 68
Ingredients:
1 10 inch Pastry for 1 pie*
1/2 lb. each moose, rabbit, and capon, pre-stewed until tender (may substitute
pot roast for moose)
1/3 cup each beer and strong stock (chicken and rabbit)
1 cup mixed dates, currants, raisins
1/2 cup chopped tart apple
1 small onion chopped
1 tsp each cinnamon and cardamom
1/2 teaspoon each cloves, pepper, salt, ginger
1 egg
Other utensils:
2-4 cookie sheets (depending on size of your oven) to put under pies
1 10 inch pie plate (probably a "deep dish" type)
Quantity: 1 pie feeds 8
Cut or shred the meat into bite size pieces making VERY SURE all
bones have been removed. The stewing and sectioning, and the making of
the pastry are all best done the night before you cook.
Mix meat and other ingredients together well. Pour into 10 inch pie
crust. Make vents in the top crust. Place on cookie sheets to bake as
the pie will drip.
Bake in 350 degree (F) oven for about 1 hour.
* As for a recipe for the pastry dough, any good cookbook that deals
with "the basics" has pie crust recipes like "Fannie Farmer" or "Betty
Crocker". An ideal place to get one would be to look up a "meat pie"
sort of recipe.
