Entree: Canada – Northern Canada — Yukon – Yukon Rabbit Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 20 min

Additional 45 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 small rabbit, boned and cubed, approx. 2 lb (900 g) usable meat
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, diced (about 1 1/2 cups (240 g))
- 1 medium leek, white and light green parts only, sliced and rinsed (about 1 cup (90 g))
- 1 cup (150 g) Yukon Gold potatoes, peeled and diced
- 1 cup (128 g) carrots, peeled and diced
- 1 cup (150 g) turnip or rutabaga, peeled and diced
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) chicken or game stock (use rabbit bone stock if available)
- 1/2 cup (120 ml) dry white wine or additional stock (optional)
- 1 tbsp (15 ml) fresh thyme leaves, or 1 tsp (1 g) dried thyme
- 4 crushed juniper berries (optional, for a northern aromatic)
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce
- 1 tbsp (15 ml) lemon juice (to brighten)
- 1 large egg, beaten (for egg wash)
- Salt and pepper to adjust seasoning

For the double-crust pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1/2 cup (115 g) vegetable shortening or lard, cold
- 6–8 tbsp (90–120 ml) ice water

Show original ingredient measurements

- 1 small rabbit, boned and cubed, approx. 2 lb (900 g) usable meat
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, diced (about 1 1/2 cups / 240 g)
- 1 medium leek, white and light green parts only, sliced and rinsed (about 1 cup / 90 g)
- 1 cup (150 g) Yukon Gold potatoes, peeled and diced
- 1 cup (128 g) carrots, peeled and diced
- 1 cup (150 g) turnip or rutabaga, peeled and diced
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) chicken or game stock (use rabbit bone stock if available)
- 1/2 cup (120 ml) dry white wine or additional stock (optional)
- 1 tbsp (15 ml) fresh thyme leaves, or 1 tsp (1 g) dried thyme
- 4 crushed juniper berries (optional, for a northern aromatic)
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce
- 1 tbsp (15 ml) lemon juice (to brighten)
- 1 large egg, beaten (for egg wash)
- Salt and pepper to adjust seasoning

For the double-crust pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1/2 cup (115 g) vegetable shortening or lard, cold
- 6–8 tbsp (90–120 ml) ice water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A hearty main-course pie made with locally hunted rabbit, Yukon-grown root vegetables and a flaky double crust; rich, savory filling cooked until tender and baked until golden.

Regional Notes:
This Yukon version uses locally hunted rabbit and Yukon-grown Yukon Gold potatoes and turnips for a true Northern Canada flavor, with optional crushed juniper for a woodsy note found in boreal cooking. It differs from generic rabbit pies by emphasizing game-forward stock and root vegetables common to Yukon harvests.

1. Prepare the pastry: In a large bowl, whisk together 2 1/2 cups (312 g) flour and 1 tsp (6 g) salt. Cut in 1 cup (226 g) cold butter and 1/2 cup (115 g) cold shortening (or lard) with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of fat. Add 6 tbsp (90 ml) ice water and gently mix; add more water 1 tbsp (15 ml) at a time until dough holds when pressed. Divide dough into two discs, wrap tight in plastic, and chill at least 30 minutes while you make the filling.
2. Brown the rabbit: Season cubed rabbit with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. In a large, heavy skillet or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) oil and 2 tbsp (28 g) butter. Working in batches if needed, brown rabbit pieces on all sides until nicely colored, about 6–8 minutes per batch. Transfer browned rabbit to a plate.
3. Sweat aromatics: Reduce heat to medium. Add the diced onion and sliced leek to the same pot; cook, stirring, until soft and translucent, about 6 minutes. Add the diced carrots, potatoes and turnip; cook 4–5 minutes to begin softening.
4. Make the roux and deglaze: Sprinkle 2 tbsp (16 g) flour over the vegetables and stir to coat, cooking 1–2 minutes. Slowly add 1/2 cup (120 ml) wine (if using) scraping up browned bits, then pour in 2 cups (480 ml) stock while stirring to avoid lumps.
5. Build the filling: Return browned rabbit to the pot. Add 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) fresh thyme leaves (or 1 tsp (5 ml) dried), 4 crushed juniper berries (if using), and 2 bay leaves. Bring to a gentle simmer, cover, and cook until rabbit and root vegetables are tender, about 25–30 minutes. If using frozen peas, stir them in during the last 5 minutes.
6. Adjust consistency and seasoning: Remove bay leaves and taste; add salt and pepper as needed. If the gravy is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash more stock. Remove from heat and let cool 10–15 minutes so filling thickens slightly.
7. Preheat oven to 400°F (200°C). Lightly flour a work surface and roll one disc of chilled pastry to about 12 inches (30 cm) diameter to fit a 9-inch (23 cm) deep pie dish with some overhang. Transfer to pie dish and press gently to fit.
8. Fill the pie: Spoon the cooled rabbit and vegetable mixture into the crust, leaving about 1/2 inch (1 cm) rim. Brush the rim of the bottom crust lightly with beaten egg.
9. Top crust: Roll the second pastry disc to fit over the pie. Place over filling, trim excess leaving about 1/2 inch (1 cm) overhang, fold and crimp edges to seal. Cut a few vents in the top crust to allow steam to escape. Brush the whole top with beaten egg for a glossy finish.
10. Bake: Place pie on a sheet pan to catch drips and bake in preheated oven for 25 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake an additional 25–30 minutes until crust is deep golden and filling bubbles through vents.
11. Rest and serve: Let the pie rest 15 minutes before slicing. Serve slices with a simple side of sautéed greens or roasted root vegetables for a complete Yukon-style main course.

Short Description:
A hearty main-course pie made with locally hunted rabbit, Yukon-grown root vegetables and a flaky double crust; rich, savory filling cooked until tender and baked until golden.

Regional Notes:
This Yukon version uses locally hunted rabbit and Yukon-grown Yukon Gold potatoes and turnips for a true Northern Canada flavor, with optional crushed juniper for a woodsy note found in boreal cooking. It differs from generic rabbit pies by emphasizing game-forward stock and root vegetables common to Yukon harvests.

1. Prepare the pastry: In a large bowl, whisk together 2 1/2 cups (312 g) flour and 1 tsp (6 g) salt. Cut in 1 cup (226 g) cold butter and 1/2 cup (115 g) cold shortening (or lard) with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of fat. Add 6 tbsp (90 ml) ice water and gently mix; add more water 1 tbsp (15 ml) at a time until dough holds when pressed. Divide dough into two discs, wrap tight in plastic, and chill at least 30 minutes while you make the filling.
2. Brown the rabbit: Season cubed rabbit with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. In a large, heavy skillet or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) oil and 2 tbsp (28 g) butter. Working in batches if needed, brown rabbit pieces on all sides until nicely colored, about 6–8 minutes per batch. Transfer browned rabbit to a plate.
3. Sweat aromatics: Reduce heat to medium. Add the diced onion and sliced leek to the same pot; cook, stirring, until soft and translucent, about 6 minutes. Add the diced carrots, potatoes and turnip; cook 4–5 minutes to begin softening.
4. Make the roux and deglaze: Sprinkle 2 tbsp (16 g) flour over the vegetables and stir to coat, cooking 1–2 minutes. Slowly add 1/2 cup (120 ml) wine (if using) scraping up browned bits, then pour in 2 cups (480 ml) stock while stirring to avoid lumps.
5. Build the filling: Return browned rabbit to the pot. Add 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) fresh thyme leaves (or 1 tsp dried), 4 crushed juniper berries (if using), and 2 bay leaves. Bring to a gentle simmer, cover, and cook until rabbit and root vegetables are tender, about 25–30 minutes. If using frozen peas, stir them in during the last 5 minutes.
6. Adjust consistency and seasoning: Remove bay leaves and taste; add salt and pepper as needed. If the gravy is too thin, simmer uncovered a few minutes to reduce; if too thick, add a splash more stock. Remove from heat and let cool 10–15 minutes so filling thickens slightly.
7. Preheat oven to 400°F (200°C). Lightly flour a work surface and roll one disc of chilled pastry to about 12 inches (30 cm) diameter to fit a 9-inch (23 cm) deep pie dish with some overhang. Transfer to pie dish and press gently to fit.
8. Fill the pie: Spoon the cooled rabbit and vegetable mixture into the crust, leaving about 1/2 inch (1 cm) rim. Brush the rim of the bottom crust lightly with beaten egg.
9. Top crust: Roll the second pastry disc to fit over the pie. Place over filling, trim excess leaving about 1/2 inch (1 cm) overhang, fold and crimp edges to seal. Cut a few vents in the top crust to allow steam to escape. Brush the whole top with beaten egg for a glossy finish.
10. Bake: Place pie on a sheet pan to catch drips and bake in preheated oven for 25 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake an additional 25–30 minutes until crust is deep golden and filling bubbles through vents.
11. Rest and serve: Let the pie rest 15 minutes before slicing. Serve slices with a simple side of sautéed greens or roasted root vegetables for a complete Yukon-style main course.