Rabbit Pie with Maple Sugar (Québec Tourtière au Lapin et à l'érable)

This rabbit and pork meat pie can be prepared in advance. Freeze it and put it in the oven when the time comes.

1 Tbsp. butter
1 onion, minced
1 clove garlic, minced
¼ cup maple sugar
4 rabbit legs, deboned, cut in small cubes
½ lb ground pork
1 potato, peeled and grated
½ tsp. dried savoury
1 pinch ground cloves
1 pinch ground cinnamon
sea salt
black pepper, freshly ground
1 double crust pie pastry

Melt the butter in a saucepan and sauté the onion and garlic for 3 minutes. Add the maple sugar, the meat and the potato, and cook for 5 minutes.

Stir in the spices and let simmer over low heat for about 15 minutes. Season with salt and pepper. Remove the filling from the heat and set aside.

Line a 9" (23 cm), 2" (5 cm) deep pie plate with the first pie crust. Distribute the reserved filling evenly, then cover with the second crust.

Make small cuts with a knife in the top of the pie to allow the steam to escape during baking. Let cool, then freeze it (if you want to serve it later on).

The day you want to serve the pie, preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Remove the pie from the freezer and place it directly in the oven. Bake for 2 hours or until the crust is golden.

Can be stored in the freezer for 3 months.