moose meat pie (tourtière)

Name: Moose Meat Pie (Tourtière)
Prep time: 30 min
Cook time: 2 h
Yield: 8
Cuisine: Canadian
Ingredients: 1 1/2 cup(s) cubed peeled potato; 1 pound(s) lean ground moose; 1 pound(s) lean ground pork; 2 cup(s) mushrooms, finely chopped; 3/4 cup(s) celery, finely chopped; 3/4 cup(s) chicken stock; 2 medium onions, finely chopped; 6 clove(s) garlic, minced; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) dry mustard; 1/2 teaspoon(s) each pepper, sage and thyme; 1/4 teaspoon(s) each ground cloves and cinnamon; 1 - pastry for double pie crust and cut outs; 1 - egg yolk

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(1 rating)

yield 8 Servings

prep time 30 Min

cook time 2 Hr

method Bake

Ingredients For moose meat pie (tourtière)

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 md

onions, finely chopped
6 clove

garlic, minced
3/4 tsp

salt
1/2 tsp

pepper
1/2 tsp

dry mustard
1/2 tsp

each pepper, sage and thyme
1/4 tsp

each ground cloves and cinnamon
1

pastry for double pie crust and cut outs
1

egg yolk

How To Make moose meat pie (tourtière)

1
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.

2
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.
3
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.
4
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.)
5
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.
6
Bake in bottom third of 400°F oven until hot and golden brown, about 75 minutes.
7
Note: 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.
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