Cast Iron Stew Topped With Pastry
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- Опубліковано 28 бер 2024
- We're sharing a delicious and hearty recipe for Newfoundland wild rabbit stew, a traditional comfort food dish that's perfect for cozy evenings at home.
Join us as we take you through the steps of preparing this savory stew, highlighting the fresh ingredients and unique flavors that make it a favorite in Newfoundland cuisine. From tender wild rabbit meat to wholesome vegetables and aromatic spices, this stew is sure to warm your soul and satisfy your taste buds.
Whether you're a seasoned cook looking for new recipes or someone curious about traditional Newfoundland dishes, this video is for you. Don't forget to like, comment, and subscribe for more mouthwatering recipes and culinary adventures. Enjoy the comfort of home-cooked meals with our Newfoundland wild rabbit stew recipe!
#woodstove #rabbitrecipe #stew #comfortfood
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Your recipes seem very similar to what I grew eating in western new york about 50 miles from Canada. Thanks for bringing those flavors back. My wife will be visiting Newfoundland in late august. Hoping for good weather. I enjoy your channel. OleDave, Virginia
This took me back to granny's cooking when we were youngsters. Thanks for this. Only difference is she did the biscuits on their own.
Most people do it seperate. But think about the bottom of this pastry or biscuit, no crust, just the beautiful softness of the inside soaking up about an inch of the delicious flavors and juices of the stew. Then, the center of the pastry/biscuit is all soft with a beautiful brown crust. Why wouldn't you want your pastry/biscuit on the top of the stew. It's pure gold! You will never make biscuits separate when making a stew. Try it once, and you will be in food heaven.
Your pastry seems like a biscuit dough to me, although richer because of the egg and also not as dry a dough as a rolled biscuit. Looks delicious! Thanks for posting Newfoundland traditional recipes. I’m getting a kick out of your mum creating by feel as opposed to a set recipe. Obviously been making them for a while. From northeastern BC 🇨🇦
You're absolutely right. It's very much like the biscuits you see in a lot of southern states. Ours might be a little more soft in the middle, but I'm not sure, but it seems to be. Some people will just bake it in the oven in a metal pan, but we prefer it over the stew so the liquid can absorb in the lower part of the pastry. You then have the crust, the middle, which is soft and fluffy, and then the bottom layer with the liquid from the stew. The best way to enjoy the pastry.
Oh i had to look away during the first part 😅 I can't look at raw meat it grosses me out. That pastry on top looks incredible!
It's so good! Mom makes the best Pastry.