Total Time
25mins
Prep 0 mins
Cook 25 mins

This a recipe that I found in a regional magazine that we have here, Saltscapes - for anyone that likes "wild" meat this is a recipe for you!!

Ingredients Nutrition

Directions

  1. Cut salt fat pork into thin slices, about 1/8 inch thick, and render out fat in a large pot, turning slices often. Remove and discard the remaining salt fat pork.
  2. To the fat in the pot, add onion, moose and rabbit, and sauté until browned. Add enough water to barely cover, and simmer until meat is tender. Remove bones from rabbit; cut meat into 1/2 ich pieces and return to pot.
  3. MAKE ROUX:
  4. In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly. Add to pot with meat, stirring to make gravy.
  5. TO MAKE DOUGH:.
  6. In a large bowl, combine flour, baking powder and salt. Cut in butter and shortening. Add beathen egg, tossing lightly with a fork.
  7. Make a well in center; add enough milk to make a medium-textured biscuit dough. Roll out half the dough and line a 9-inch pie plate. Fill with meat mixture.
  8. Top with remaining dough, sealing edges well. Cut slits in top to vent. Bake at 350F until dough is nicely browned, about 25 minutes.