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Traditional Tourtiere
2 cups (500 ml) diced uncooked rabbit
(or turkey if rabbit is unavailable)
1 pound (250 g) diced uncooked beef
1 pound (250 g) diced uncooked pork
1 pound (250 g) diced uncooked chicken
8 cups (2 L) peeled and diced potatoes
2 cups (500 ml chopped onion
1 cup (250 ml) chopped celery
1 tsp (5 ml) dry thyme
1 tsp (5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground cloves
salt and pepper to taste
4 to 8 cups (1 to 2 L) homemade chicken stock
2 pounds (500 g) pie dough
In a large bowl, mix all the meat, potatoes, onion and seasonings. Add enough stock to cover. Refrigerate all night. Line a large roasting pan (about 16 cups/4 L) with dough. (Make sure you don't use all dough, you'll still need a part to cover the tourtiere...) Put the refrigerated mix in roasting pan. Add remaining chicken stock to cover 3/4 of the mix. Roll remaining dough and cover the roasting pan. Make a 3 inch (7 cm) opening in the middle of the crust. Cover with foil. Cook in a preheat oven at 400 F (205 C) for 1 hour. Then cook at 250 F (120 C) at least 7 hours. Add chicken stock or water when needed. Removed foil 1 hour before the end of cooking.
Serve 12 or more.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
