Muskrat Meatpie Recipes

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MUSKRAT MEATPIE



Muskrat Meatpie image

Muskrat Meatpie is served in pie shaped wedges. Try it with rice and greens. You'll love it. It tastes like chicken.

Provided by Elaine Brown

Categories     Wild Game

Time 14h

Yield 1 meatpie, 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs muskrat
1 tablespoon salt
1 quart water
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
2 eggs, beaten
1 teaspoon salt
3/4 cup dry breadcrumbs
1/2 teaspoon pepper
1 1/4 cups evaporated milk
1 teaspoon Worcestershire sauce
1/2 onion, minced
1 dash Tabasco sauce

Steps:

  • Soak muskrat overnight in salted water with 1 tablespoon salt to 1 quart water.
  • Remove meat from bones and grind.
  • Mix ground meat all with other ingredients.
  • Place in pie dish or other baking pan.
  • Place dish in a pan containing hot water.
  • Bake in oven (350 degrees F) 1.5 hours.

Nutrition Facts : Calories 114.4, Fat 4.7, SaturatedFat 2.3, Cholesterol 57.9, Sodium 1307.4, Carbohydrate 12.2, Fiber 0.6, Sugar 1, Protein 5.7

FAVORITE FRENCH CANADIAN MEAT PIE



Favorite French Canadian Meat Pie image

I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1-1/4 pounds ground pork
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup grated onion
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon rubbed sage
1/8 teaspoon ground cloves
1/4 cup plus 2 tablespoons water, divided
1/4 cup dry bread crumbs
1 egg
Dough for double-crust pie

Steps:

  • In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

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