Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Tourtière du Saguenay    HT MC Canadian 200mins
 

Serves 4-6      Hot Pork Venison Duck Veal Vegetables Spices   Main Course   Canada Nth America North American

Ingredients
225g/8oz Pork Shoulder Meat
225g/8oz Moose, Venison or Duck Meat
225g/8oz Veal

2 large Potatoes
2medium Onions, chopped
Salt and Pepper

400g/14oz Shortcrust Pastry
Water or Stock
1 Egg, beaten
 

Instructions

1. Preheat the oven to 220C, 425F Gas Mark 7 and chop all the meats and the potatoes into 6mm/ ¼ -inch cubes

2. Place the meats and potatoes in a large mixing bowl together with the onions and plenty of salt and pepper and mix well. Set aside.

3. Line a large deep pie dish with half of the pastry then fill with meat mixture, pressing it down lightly.

4. Pour over sufficient water or stock to come to the same level as the meat.

5. Brush the edges of the pastry with a little beaten egg, cover with the remaining pastry, seal the edges and crimp if desired. Brush the top with beaten egg and make a 2.5cm/1-inch hole in the centre. Insert a pie chimney or make one with a triple layer of tin foil – just wrap it around two of your fingers to form a hollow tube.

6. Decorate the top with pastry leaves if desired, brushing them with beaten egg,  then bake for 15 minutes then lower oven temperature to 150C, 3F, Gas mark 2 and continue to cook for a further 2½ hours.

 

7. 30 minutes before the end of the cooking time, check to see if there is liquid in the chimney. If not, add a little more boiling water or stock. Serve hot.

 

More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.

 

     

 Follow us 

Share 

 

Serving Suggestions

Serve with a green vegetable

 

Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Tips, Options and Substitutions

 

xxx

xxx

Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000  to date  [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk