In Newfoundland, the familiar word “rabbit” often means snowshoe hare. This home-style pie brings together browned hare, salt pork, onion and root vegetables under a single golden pastry lid. Family recipes vary: this measured version keeps the slow, covered braise and hearty filling found in Newfoundland recipes, then finishes the pie in a hot oven.
In Newfoundland, the familiar word “rabbit” often means snowshoe hare. This home-style pie brings together browned hare, salt pork, onion and root vegetables under a single golden pastry lid. Family recipes vary: this measured version keeps the slow, covered braise and hearty filling found in Newfoundland recipes, then finishes the pie in a hot oven.
Step 1Make the pastry: combine the pastry flour and salt, rub in the cold butter until the mixture resembles coarse crumbs, then add the cold water and mix just until a dough forms. Flatten, cover and chill for 20 minutes.
Step 2Heat the oven to 160°C / 325°F. Pat the meat dry. In a heavy lidded Dutch oven over medium heat, cook the salt pork until it releases fat and begins to brown. Brown the meat in batches in that fat, then add the onion and cook until softened. Season with pepper and the listed salt, using less if the pork is very salty.
Step 3Add the 750 ml water and bay leaves; bring to a gentle simmer. Cover and braise in the oven for about 90 minutes. After 45 minutes, stir in the carrots, turnip or rutabaga and potatoes. Cook until the meat is fork-tender and the thickest pieces reach at least 74°C / 165°F.
Step 4Lift out the meat and vegetables. Carefully remove every bone and inspect the meat for bone fragments; return the meat and vegetables to the pot. Whisk the gravy-thickener flour with its 30 ml cold water until smooth, stir it into the pot and simmer on the stovetop until the gravy lightly coats a spoon. Transfer the hot filling to a 2.5 L deep pie dish.
Step 5Raise the oven to 220°C / 425°F. Roll the chilled pastry into a lid slightly wider than the dish, place it over the filling and press the edge onto the rim. Cut 3 small steam vents. Bake for 20–25 minutes until the pastry is deeply golden and the filling bubbles at the vents. Rest for 10 minutes before serving.
For the Newfoundland name, “rabbit” refers locally to snowshoe hare; true rabbit also works in this measured home version. Use only meat from a known source and follow the current rules and community measures that apply where it came from. Never use an animal found dead or of unknown cause. If using field-dressed game, trim damaged tissue and inspect carefully for bone fragments. The pastry contains wheat and butter. Cool leftovers in shallow containers and refrigerate within 2 hours; use within 2–3 days or freeze. Reheat to 74°C / 165°F.
These rounded values are an ingredient-based estimate for one of 6 servings, not a laboratory analysis. The calculation uses roasted rabbit as a proxy for edible hare meat. The salt-pork brand, edible yield from bone-in pieces, pastry thickness and serving of gravy can change the result, especially sodium.
Contains wheat (gluten) and milk; also contains hare or rabbit and pork. Check packaged ingredients for additional allergens or cross-contact. Keep raw meat cold and separate from ready-to-eat foods; wash hands, utensils and surfaces after handling. Do not use an animal found dead or of unknown cause. Inspect wild game carefully and remove bone fragments. Cook the thickest hare/rabbit pieces to at least 74°C / 165°F, measured without touching bone. Cool leftovers in shallow containers within 2 hours, refrigerate for 2–3 days or freeze, and reheat to 74°C / 165°F. Taste the filling before adding salt because salt pork varies in saltiness.
Yes. Cook and debone the filling, cool it promptly in a shallow container and refrigerate within 2 hours. Use within 2–3 days. Reheat the filling to 74°C / 165°F before topping it with pastry and baking until bubbling.
