Pate au Lieve (Rabbit Pie)
Pate aViende (Meat Pie)

    My meat pie usually is a mixture of 2/3 beef and 1/3 deer meat. I also make this pate with chicken cooked the same as the rabbit. (remove the bones)

1. Cook Rabbit or Beef:

  • 1/2 cup salt pork (chopped very small)
  • 1 medium onion (chopped small)
  • 2 pair rabbit or 4 lb.. lean beef
  • 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 of bone (rabbit) or very tender (beef). Add water if the level goes below the meat. Remove meat from liquid. Set the liquid aside for the crust. Leave a little liquid in the pot and thicken it 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 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. Steamed meat pie after midnight mass is a ritual among acadians on Isle Madame.

From - Jeanne Joyce-Stone

Taken from – http://www3.ns.sympatico.ca/j.josse/AcarianRecipes.htm

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