Directions: |
Directions:Fry out salt pork in an iron pot until completely rendered out. Add pieces of rabbit and a whole onion, frying until onion and rabbit are browned. Add a cup or 2 of water, cover and place in the oven at 350 degrees. Let bake for a couple of hours until tender. Check regularly and add water as needed as it will dry out.
Pastry....Add 2 cups flour, 1/2 cup butter, 1/2 tsp salt, 3 tsp baking powder to a mixing bowl. Work with your hands until mixture resembles coarse crumbs. Add cold water and mix with a fork to form a soft dough. If the dough mixture sticks to your fingers, add enough flour until it mixes well. Conversely, if the mixture is too dry, add a bit more water. Press flour mixture to approximately 4 inch thickness and place on top of the rabbit. Baste with liquor from the rabbit pot. Bake uncovered for about 1/2 hour until pastry is cooked through and brown on top. remove from pot and add water that vegetables were cooked in. Make gravy. |
Personal
Notes: |
Personal
Notes: Making the perfect pastry is trial and error. The more you make, the better you get at it. This pastry can be used on roast beef as well. Some people in Newfoundland refer to a pastry as a "paste"
Pop loved to cook on the old wood stove in New Harbour. He always said rabbit tastes better cooked in an iron pot on a wood stove. I can still see him after all those years. These were his happy days. But then, he always made the best of any situation. It is a very fond memory for me.
I remember once driving out to New Harbour with Lew and his father after I worked a night shift. I'll never forget taking a nap upstairs and waking up to the smell of food being cooked by pop downstairs. he was so happy.
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This recipe for Pop Cranford's Baked Rabbit is from