Moose and Rabbit Pie

• salt fat pork2 ounces
• large onion, chopped↗1
• moose, cut into 1/2 inch cubes↗1 lb
• medium rabbit, skinned and quartered↗1
• water↗
• ROUX
• butter↗2 tablespoons
• all-purpose flour↗1⁄4 cup
• PIE DOUGH↗
• all-purpose flour↗3 cups
• baking powder↗2 teaspoons
• salt↗1⁄2 teaspoon
• butter↗1⁄2 cup
• shortening↗1⁄2 cup
• egg, beaten↗1
• milk↗

Step-by-step instructions

1. 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. 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. 3

   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.

4. 4

   TO MAKE DOUGH:.

5. 5

   In a large bowl, combine flour, baking powder and salt. Cut in butter and shortening. Add beathen egg, tossing lightly with a fork.

6. 6

   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.

7. 7

   Top with remaining dough, sealing edges well. Cut slits in top to vent. Bake at 350F until dough is nicely browned, about 25 minutes.