2 ounces (60 g) salt fat pork
1 large onion, chopped
1 pound (500 g) moose meat, cut in 1/2 inch (1 cm) cubes
1 medium rabbit, skinned and quartered
2 tablespoons (30 mL) butter
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) butter
1/2 cup (125 mL) shortening
1 egg, beaten
Cut salt fat pork into thin slices, about 1/8 inch (3 mm) thick, and render out fat in a large pot, turning slices often. Remove and discard the remaining salt fat pork.
To the fat in the pot, add onion, moose and rabbit, and sauté until browned. Add enough water to barely cover, and simmer until meat is tender. Remove bones from rabbit; cut meat into 1/2 inch (1 cm) pieces and return to pot.
Make roux: In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly. Add to pot with meat, stirring to make gravy.
Meanwhile, prepare dough: In a large bowl, combine flour, baking powder and salt. Cut in butter and shortening. Add beaten egg, tossing lightly with a fork.
Make a well in centre; add enough milk to make a medium-textured biscuit dough. Roll out half the dough and line a 9-inch (23 cm) pie plate. Fill with meat mixture.
Top with remaining dough, sealing edges well. Cut slits in top to vent. Bake at 350ºF (180ºC) until dough is nicely browned, about 25 minutes.
Makes 6 servings.