Reorganizing the deep freeze last week I came across a small package of deer burger and another small package of bear burger, both from 2006.
My Mrs. decided to make a tortiere out of it, blending the meat as many traditional tortiere recipes call for mixed beef and pork. I wouldn't be surprised if this mix hasn't been tried before sometime in history since the French settlement in quebec started.
Tourtiere
Recipe By : The Canadiana Cookbook/Mme Jehane Benoit
Serving Size : 4 Preparation Time :0:00
Categories : Pies & Pastry Pork & Ham
Sent To Tnt
Amount Measure Ingredient -- Preparation Method
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1 lb pork -- minced
1 sm onion -- chopped
1 sm garlic clove -- minced
1/2 tsp salt
1/4 tsp celery salt
1/4 tsp ground cloves
1/2 c water
1/4 c bread crumbs -- up to 1/2 cup
Pastry dough of your choice
Place all the ingredients except the bread crumbs and pastry in a saucepan.
Bring to a boil and cook uncovered for 20 minutes over medium heat. Remove
from heat and add a few spoonfuls of bread crumbs. Let stand for 10
minutes. If the fat is sufficiently absorbed by the bread crumbs, do not
add more. If not, continue in the same manner.
Cool and pour into a pastry-lined pie pan. Cover with crust. Bake at 400
degrees until golden brown. Serve hot. A cooked tourtiere can be frozen 4-5
months. It does not have to be thawed out before reheating.
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NOTES : A hundred years ago, the tourtiere was a must on every Christmas
table. It can also be served in small tartlets as an apertitif. You can
find almost as many Quebec tourtiere recipes as there are cooks, since each
one has her own ways and variations. This one is “my way” and is three
generations old.
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