Game meat tourtière
Game meat tourtière

Preparation time 45 minutes

Total time: 1 hour

Ingredients

  1. 1 L (4 cups) cubed potatoes
  2. 400 mL big game stock
  3. To taste, salt and freshly ground pepper
  4. 100 g salt pork, cut in cubes
  5. 1 onion
  6. 300 g boneless rabbit, cut in cubes
  7. 2 partridges, boned, cut in cubes
  8. 2 300-gram packages venison stewing cubes
  9. 2 300-gram packages boar stewing cubes
  10. 2 packages pie dough (about 2 kg)
  11. 2 mL (1/2 teaspoon) dried savory
  12. 1 mL (1/4 teaspoon) ground cloves
  13. 1 mL (1/4 teaspoon) ground cinnamon

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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