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Game meat tourtière

Game meat tourtière

Main course | Easy | 1 hour
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. In a large bowl, combine the meat cubes, onion and salt pork.
  2. Season with salt and pepper. Roll out two-thirds of the pie dough to about 5 mm thickness. Line the bottom and sides of a 3-litre casserole dish (e.g. enamelled cast iron) with dough, allowing excess to hang over edge.
  3. Add potatoes to meat preparation and mix well. Transfer mixture to casserole dish and add game stock to cover the filling well. Roll o
  4. ut remaining dough and place on top of meat mixture. Trim dough to edges and tightly seal crusts together. Make a vent in the centre of top crust to allow steam to escape.
  5. Cover tourtière and bake at 400°F for 1 hour; uncover and continue cooking at 300°F for 5 to 6 hours.

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