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Samhain Meat Pie Recipe
11:48 AM Posted In recipes , sabbat , Samhain Edit This 0 Comments »
Samhain Meat Pie
1 bay leaf
10 bacon slices
1 pound wild mushrooms, sliced thickly (or domestic mushrooms)
2 leeks chopped into 1 inch pieces (or onions)
3 carrots chopped into 1 inch pieces
1 rabbit or squirrel or chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes (peeled or not, your option)
1 TBS red wine vinegar
2 cloves garlic (optional)
Place the bay leaf into the bottom of a dutch oven or cauldron.(You will need a lid.) Place half the bacon over the leaf and coverwith half of the mushrooms, leeks and carrots. Place the meat piecesatop the vegetables and then cover with the rest of the mushrooms,leeks and carrots. Season to taste, adding half of the chopped parsley,and one of the crushed garlic cloves. (Extra water or broth can be addedif thought necessary, just not too much.)Place the potatoes on top of everything else. Add a bit more salt andpepper, the rest of the garlic and parsley. Place the rest of thebacon over this and pour the red wine vinegar over them. Place a tightlid on the pot and cook in the oven at 325 degrees (F) for two hours (2hr)Do not check inside too often as it will dry out the meat. Be sure todiscard the bay leaf.
And, as usual, my version(s) which got double thumbs up from all.
Onions, no parsley, used a healthy splash of low sodium instead of red wine vinegar (for some crazy reason I forgot and did it this way), organic, free range chicken broth. Used garlic, bay, and pepper. T hates rabbit, thinks it's too gamey, so I used stew meat (steak) instead for one dish. I personally preferred the steak rather than the rabbit because
1. I heart red meat.
2. As I went to carve the rabbit carcass, I realized that I've never even carved a chicken before. It took me an hour to get as much off that damned thing as I could with a dull, crappy knife.
I want, but do not own, either a Dutch oven and/or cauldron. Instead, I used a large glass casserole dish covered in tin-foil and baked for 2+ hours at 400 degrees.
Both functions that I brought this to, everyone who could eat it loved it.
1 bay leaf
10 bacon slices
1 pound wild mushrooms, sliced thickly (or domestic mushrooms)
2 leeks chopped into 1 inch pieces (or onions)
3 carrots chopped into 1 inch pieces
1 rabbit or squirrel or chicken, cut into serving portions
3 TBS chopped parsley
3 sliced potatoes (peeled or not, your option)
1 TBS red wine vinegar
2 cloves garlic (optional)
Place the bay leaf into the bottom of a dutch oven or cauldron.(You will need a lid.) Place half the bacon over the leaf and coverwith half of the mushrooms, leeks and carrots. Place the meat piecesatop the vegetables and then cover with the rest of the mushrooms,leeks and carrots. Season to taste, adding half of the chopped parsley,and one of the crushed garlic cloves. (Extra water or broth can be addedif thought necessary, just not too much.)Place the potatoes on top of everything else. Add a bit more salt andpepper, the rest of the garlic and parsley. Place the rest of thebacon over this and pour the red wine vinegar over them. Place a tightlid on the pot and cook in the oven at 325 degrees (F) for two hours (2hr)Do not check inside too often as it will dry out the meat. Be sure todiscard the bay leaf.
And, as usual, my version(s) which got double thumbs up from all.
Onions, no parsley, used a healthy splash of low sodium instead of red wine vinegar (for some crazy reason I forgot and did it this way), organic, free range chicken broth. Used garlic, bay, and pepper. T hates rabbit, thinks it's too gamey, so I used stew meat (steak) instead for one dish. I personally preferred the steak rather than the rabbit because
1. I heart red meat.
2. As I went to carve the rabbit carcass, I realized that I've never even carved a chicken before. It took me an hour to get as much off that damned thing as I could with a dull, crappy knife.
I want, but do not own, either a Dutch oven and/or cauldron. Instead, I used a large glass casserole dish covered in tin-foil and baked for 2+ hours at 400 degrees.
Both functions that I brought this to, everyone who could eat it loved it.
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