Moose Meat Pie (Tourtière)

Russ Myers


How did we end up with the best moose meat pie recipe?
Tourtière is a traditional Quebecois Christmas dish and even though Quebec is still in Canada, this dish feels somewhat foreign as it is not in my wife's traditional Christmas line-up.

If I have my way, though, this meat pie recipe will be added each year because I loved it! Although my opinion is probably skewed because I am pretty sure the fact that when we decorated with a moose made me biased.

Seriously though, if you take the time to make this meat pie I guarantee you will not be dissapointed

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8 Servings


30 Min


2 Hr




1 1/2 c
cubed peeled potato
1 lb
lean ground moose
1 lb
lean ground pork
2 c
mushrooms, finely chopped
3/4 c
celery, finely chopped
3/4 c
chicken stock
2 medium
onions, finely chopped
6 clove
garlic, minced
3/4 tsp
1/2 tsp
1/2 tsp
dry mustard
1/2 tsp
each pepper, sage and thyme
1/4 tsp
each ground cloves and cinnamon
pastry for double pie crust and cut outs
egg yolk

Directions Step-By-Step

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
In a large bowl, mix together ground pork, ground moose, mushrooms, celery, stock, onions, garlic, salt, pepper, sage, thyme, cloves, cinnamon and potatoes. Set aside.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
Roll out scraps; cut out desired shapes. (Make-ahead: Wrap tourtière and shapes separately; refrigerate for up to 24 hours. Or over wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)
Mix egg yolk with 2 tsp water; brush three-quarters over top. Arrange cut-outs on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400°F oven until hot and golden brown, about 75 minutes.
If you find that the crust of the meat pie recipe is browning too quickly, then cover loosely with tin foil for the remainder of cooking time.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Canadian