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Rabbit Pie with Maple Sugar

Rabbit Pie with Maple Sugar

Ingredients
  • 15 ml (1 tablespoon) butter
  • 1 onion, minced
  • 1 garlic clove, minced
  • 60 ml (1/4 cup) maple sugar
  • 4 rabbit legs, deboned (ask your butcher),
  • cut in small cubes
  • 225 g (1/2 lb.) ground pork
  • 1 potato, peeled and grated
  • 3 ml (1/2 teaspoon) dried savory
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • Salt and freshly ground pepper
  • 2 rounds of pie crust
Servings
6 portions
Method
  1. Melt the butter in a saucepan and sauté the onion and garlic for 3 minutes.
  2. Add the maple sugar, the meat and the potato, and cook for 5 minutes.
  3. Stir in the spices and let simmer over low heat for about 15 minutes. Season with salt and pepper.
  4. Remove the filling from the heat and set aside. Line a 23-cm (9-in.), 5-cm (2-in.) deep pie plate with the first pie crust. Distribute the reserved filling evenly, then cover with the second crust. Make small cuts with a knife in the top of the pie to allow the steam to escape during baking. Let cool, then freeze for 4 weeks.
  5. The day you want to serve the pie, preheat the oven to 180 °C (350 °F). Remove the pie from the freezer and place it directly in the oven. Bake for 2 hours or until the crust is golden.
  6. Can be kept in the freezer for 3 months.
Additional information

START RECIPE 4 WEEKS BEFORE CHRISTMAS