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Tourtière (meat pie) from Lac Saint-Jean
Preparation
8 h 30 min
Cooking time
4 h
Servings
12
Ingredients
- 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
Preparation
- Combine all the meats, onions, garlic and pepper.
- Refrigerate for at least 8 hours.
- Add the potatoes to the mixture.
- Preheat the oven to 200 °C (400 °F).
- Divide the dough into two unequal portions (about 1/3 - 2/3).
- Lower them to about 3 mm (1/8 inch) thick.
- Cover the bottom and sides of a large oval crucible or small roasting pan with dough.
- 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.
- Gently pour in the mixture of meats and potatoes.
- Season with thyme, bay leaf and allspice. Pour the broth to the height of the meat.
- Cover everything with the second rolled out pastry.
- Fold off the excess dough from the bottom and glue it on top of the second dough.
- 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.)
- Bake for 40 minutes.
- Reduce heat to 150 ° C (300 ° F).
- Place a sheet of aluminum foil on top without tightly covering the pie pan.
- 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.
- Remove the aluminum foil and let brown a little longer, about 20 min.
- Serve with pickled beets, fruit ketchup and a green salad.
