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Tourtière (meat pie) from Lac Saint-Jean
Tourtière (meat pie) from Lac Saint-Jean

Tourtière (meat pie) from Lac Saint-Jean

Preparation 8 h 30 min
Cooking time 4 h
Servings 12


  • 500 g (1 lb) deer (or veal), cubed
  • 500 g (1 lb) wild boar (or pork), cubed
  • 500 g (1 lb) duck breast, cubed
  • 500 g (1 lb) bison (or beef), cubed
  • 500 g (1 lb) rabbit (or chicken), cubed
  • 300 g (1 1/4 lb) streaky bacon
  • 2 large onions, diced
  • 2 garlic cloves, chopped
  • Freshly ground black pepper
  • 6 large potatoes, cut into large cubes
  • 3 ml (1/2 tsp) thyme
  • 2 bay leaves
  • 5 ml (1 tsp) Allspice pepper
  • 1.5 L (6 cups) chicken broth
  • Enough pie crust to make the equivalent of 4 doughs


  1. Combine all the meats, onions, garlic and pepper.
  2. Refrigerate for at least 8 hours.
  3. Add the potatoes to the mixture.
  4. Preheat the oven to 200 °C (400 °F).
  5. Divide the dough into two unequal portions (about 1/3 - 2/3).
  6. Lower them to about 3 mm (1/8 inch) thick.
  7. Cover the bottom and sides of a large oval crucible or small roasting pan with dough.
  8. To facilitate the operation, cut the depressor into strips about 15 cm (6 in) wide and layer them lightly, gluing them well with a little water. Do not cut off excess dough.
  9. Gently pour in the mixture of meats and potatoes.
  10. Season with thyme, bay leaf and allspice. Pour the broth to the height of the meat.
  11. Cover everything with the second rolled out pastry.
  12. Fold off the excess dough from the bottom and glue it on top of the second dough.
  13. Cut a chimney in the center of the dough. (You may need to add a little broth during cooking, as the steam will escape through this chimney.)
  14. Bake for 40 minutes.
  15. Reduce heat to 150 ° C (300 ° F).
  16. Place a sheet of aluminum foil on top without tightly covering the pie pan.
  17. Continue cooking for at least 3 hours. From time to time, press lightly near the fireplace to check if there is enough broth; add more as needed.
  18. Remove the aluminum foil and let brown a little longer, about 20 min.
  19. Serve with pickled beets, fruit ketchup and a green salad.
Availability in stores