For any of you that missed the recipe in "Whats Up Yukon" during xmas, here's a recap with some extra tips thrown in there. The first time you make this you gonna be surprised how complex this dish actually is to make. You will find yourself sweating and needing a drink by the time the pie goes into the oven! Also made a little micro video of some of the key steps involved. The video is taking from two separate pie sessions. Had fun making it! I made 2 large pies and one small one with this recipe. They freeze really well for later use, so don't be discouraged to make the whole thing. Its also great warmed up with some bacon and sunny side eggs on top! For the best flavour don't, skim the fat from the stock, only the scum that floats during the first hour of cooking. When duck/chicken fat soaks into the potatoes, it gives it that extra little bit of love that keeps you coming back for more! ENJOY THE SHOW!! LMAO!!!
Acadian Rappie Pie
(Serves 10 generously)
INGREDIENTS
1 medium free range chicken or 2 rabbits, 2 grouse, 1 duck/1 rabbit, et cetera
4 lg onions, peeled and chopped (reserve one for broth)
15-lb bag of baker style potatoes
4 tbsp salted green onions (or substitute sliced regular green onions)
bacon fat or butter
1 large (7L) or 2 medium roasting pans
METHOD
Ø Place the chicken and one onion (quartered) in a stockpot and cover with water. Bring to a simmer and cook until the chicken is tender and broth is tasty (takes up to three hours). Skim off any scum that surfaces during the cooking process. (you can add some more aromatics at this point if you like)
Ø While chicken cooks, peel your spuds, placing them in a clean sink covered with water. Brian recommends “Dancing in the Dark” by Bruce Springsteen to get through this part. (Get into it, I know you want to)
Ø Heat a pan and add the bacon fat or butter, the chopped onions and salted green onions. Cook till golden (about 15-20 minutes) on medium-low heat. Reserve. (I like the slightest bit of browning on the onions)
Ø If your chicken is not cooked by now, relax and use this time to clean up a little in the kitchen. Preheat your oven to 375F and place your roasting pan inside. (If you plan ahead, start the cooking before you start anything)
Ø Now it's time for the dodgiest part. When chicken is tender, carefully remove the chicken from the pot into a large bowl. I have heard of people being seriously burnt by dropping the chicken back into the pot and being hit by a tidal wave of boiling broth! (For god sakes just be care full!)
Ø Do not dump broth down drain! Shred all the meat, discarding skin and bones.
Ø You should now have a pot of broth, a pan of cooked onions, a bowl of shredded chicken and a sink full of peeled potatoes.
Ø Measure your broth - you will need 13 cups. Add hot water or other stock to make up the amount needed. 13 cups is roughly the amount of juice you will squeeze from the potatoes.
From here on out everything happens pretty fast and you need to really move. Have ready a food processor with a fine grater, 1 large clean bowl, one medium bowl and a clean white tea towel or pillow case. Keep the broth simmering. (I used cheese cloth with good results last time)
Ø Working in batches, start shredding potato through your food processor (or, painfully, use a box grater). Place grated potato in towel and squeeze as much liquid as you can out of the potato, into the medium bowl.
Ø Discard juice. Place the squeezed potatoes in your large bowl. Add onions to potato, and add the broth a couple cups at a time, stirring to incorporate. Taste the mix and adjust the seasoning. It will need salt and pepper. The mix will be slightly wet and turning translucent.
Ø Pull hot pan out of the oven, brush with bacon fat and ladle in half of the potato mix. Add the shredded chicken in one even layer.
Ø Ladle the rest over the chicken and smooth the casserole. (at this point you can lay slices of salt pork or bacon on top if you like)
Ø Place in oven and turn down to 300F and cook for 3-4 hours till pie has set slightly and crust is nice and golden.
Ø If needed, turn up to 375F for 30 minutes to brown more.
Serve with pickled beets, chow-chow and butter biscuits.
Cut down the spicy salami I had started a few weeks ago. These are the sausages that survived a dog theft when I was making them. I had them in my kitchen air drying for a few hours, before I put them in the dry room. I heard something rustling around, I got up, went to the kitchen, to find a crime taking place. The small dog was franticly trying to get as many sausages outside to his little stash as he could before being caught. I would have to say, he did pretty well. He took 50% of the sausages in the end. Little shit!!!!! hahaha So the photo above is what I ended up with in the end. Guess I should of had my door securely latched! Salami is tasty by the way! :) 
Happy sourdough starter, well maybe a little sad, but still happy enough to work with me!
Fired up tha ole dump cooker, and got the fat back browned up nicely all over.
The smoker has not seen much pork lately, so I think it got a little excited when it finally got a taste!!! EASY THERE TIGER!!! GRRRR 
Slid the loin in the front, moved the fire to the back, and lowered the temperature to 275-290f. Also threw in a handful of speckled alder for flavour. Let it smoke for 3 hours, till I hit a internal temperature of 135f. Removed it from the heat and foiled it for a half hour.
