Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Rabbit Pie

Making of a Rabbit Pie is relatively simple. The filling is done the same way as you would making a stew, with exception of lesser vegetables. The ratio for the filling should be 80% meat to 20% vegetables.


Newfoundland Recipes-Rabbit Pie3-www.saltjunk.comMakes 6-8 servings


  • 1 rabbit (cleaned, dry & quartered)
  • 4 tbsp salt pork fat (or veg oil)
  • 1 lg onion (chopped)
  • 2 cloves garlic (mince) (optional)
  • 5 tbsp all-purpose flour
  • 1 lg celery sticks (diced)
  • 1 lg carrots (peel & dice)
  • 1 lg parsnips (peel & dice)
  • 1 sm turnip (peel & cube
  • 6 med potatoes (peeled & cube)
  • 3 cups beef stock or broth (or water)
  • pepper & salt to taste


In a stewing pot, med-high heat, sauté rabbit on both sides in oil until brown. Remove and side aside.

Lower to med heat, add onion and garlic, cook until onion is lightly brown (approx 5 minutes). Add flour and continue to cook over high heat until roux is slightly brown and bubbling (4-5 minutes). Stir in beef stock and bring to a boil. Stir until liquid thickens. Season to taste. Return rabbit to pot and cover, let simmer for approx 1½ hours or until meat is tender.

Add celery, carrot, parsnip, turnip, and let simmer for 15 minutes. Add potato and cook for another 15 minutes or until all vegetables are tender.

Let filling cool down to room temperature. Separate liquid (sauce or gravy) from meat and vegetables. Take all meat off bones and place in a bowl. Add vegetables to meat mixture along with a 1/2 cup of liquid and blend.

Place filling into a double pie crust shell and bake at 425F for approx 25-30 minutes or until crust is golden brown (see recipe for pie crust below).

Use remaining filling (stew) and gravy as garnish over the rabbit pie.


Double Pie Crust


  • 2 cups all-purpose flour
  • 1 tsp salt
  • ¾ cup lard (butter or shortening)
  • 4-8 tbsp ice cold water


In a med bowl, blend flour and salt. Cut ½ inch cubes of chilled shortening flour mixture with a pastry blender (or two knives) until mixture resembles coarse crumbs with pea-size pieces remaining. Sprinkle 4 tbsp of cold water over flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top; press chunks down to bottom of bowl with fork. Add more water by the tablespoons, mixing until dough hold together.

Divide dough in two, one ball smaller than the other. Wrap in plastic wrap and place in refrigerator for 30 minutes. Place larger ball of dough on a lightly floured work surface. With rolling pin (floured), roll dough outward from center into circle 1 inch wider than pie plate.

Transfer dough into pie plate or dish without stretching and trim evenly around plate fill unbaked pie dough according to recipe. Roll top pie dough, lift onto filled pie, and trim dough to ¾ inch overhang. Fold top layer under bottom dough edge. Press edges together and flute. Cut slits in top dough layer and bake according to recipe directions.

If making two pies, don’t double your pie dough recipe. Do each double pie dough recipe twice.


  • Ensure the rabbit filling is cold prior to placing onto dish
  • Fry rabbit in small batches

chews – food chewed (pabulum form) by a mother to feed her baby


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