TOURTIERE A L'ORIGNAL (FRENCH CANADIAN MOOSE MEAT PIE)
This is my Memere's tourtiere recipe, tweaked a bit, but don't tell her that. One does not mess with a French woman's meat pie recipe, lol. All the men in my family are moose hunters. This is one way we use the ground moose meat. Moose meat is very lean so do not cut back on the ground pork.
Provided by queenbeatrice
Categories Savory Pies
Time 1h15m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine Pork, moose, onion, garlic, spices, water and sauces in a skillet and bring to a boil.
- Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
- Add enough potatoes to absorb the liquid. Cool.
- Fill crust, cover with top crust and seal edges. Cut vent holes.
- Combine egg and water and brush over pastry crust.
- Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.
MOOSE AND RABBIT PIE
This a recipe that I found in a regional magazine that we have here, Saltscapes - for anyone that likes "wild" meat this is a recipe for you!!
Provided by Chef mariajane
Categories Savory Pies
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut salt fat pork into thin slices, about 1/8 inch thick, and render out fat in a large pot, turning slices often. Remove and discard the remaining salt fat pork.
- To the fat in the pot, add onion, moose and rabbit, and sauté until browned. Add enough water to barely cover, and simmer until meat is tender. Remove bones from rabbit; cut meat into 1/2 ich pieces and return to pot.
- MAKE ROUX:
- In a separate small pot, melt butter; add flour and cook, stirring for about 2 minutes, until bubbly. Add to pot with meat, stirring to make gravy.
- TO MAKE DOUGH:.
- In a large bowl, combine flour, baking powder and salt. Cut in butter and shortening. Add beathen egg, tossing lightly with a fork.
- Make a well in center; add enough milk to make a medium-textured biscuit dough. Roll out half the dough and line a 9-inch pie plate. Fill with meat mixture.
- Top with remaining dough, sealing edges well. Cut slits in top to vent. Bake at 350F until dough is nicely browned, about 25 minutes.
Nutrition Facts : Calories 667.5, Fat 38.3, SaturatedFat 16.9, Cholesterol 130.7, Sodium 514, Carbohydrate 54.6, Fiber 2.2, Sugar 1.3, Protein 25.3
MR MCGREGOR'S RABBIT PIE
This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. Serve with buttery radishes, baby carrots and peas
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides. Lift out the meat, add the remaining oil, the leek and fennel seeds, and fry gently until softened. Stir in the remaining flour until it has disappeared. Add the cider and scrape up any stuck bits on the dish as it comes to the boil, then add the stock, return the meat to the dish, and bring to a simmer.
- Cover and cook for 40-45 mins until the rabbit is really tender and falling from the bone. Lift out the meat and, while you're shredding it from the bones in big chunks (if you've used joints), boil down the cooking liquid to about a third.
- Stir the cream and mustard into the liquid, taste for seasoning, then stir the rabbit back in. Spoon into a small pie dish or baking dish.
- Heat oven to 200C/180C fan/gas 6. Stick a thin strip of pastry around the edge of the dish. Slice the remaining pastry into 2.5cm-wide strips with a floured knife, then weave into a tight lattice. Lift up carefully, using a rolling pin to help you, then stick on with a little beaten egg. Trim the edges to finish. Brush the top with more egg and bake for 25 mins until golden.
- Meanwhile, bring a saucepan of salted water to the boil. Add the carrots for 2 mins, then the radishes for 2 mins, followed by the peas for 1 min. Drain. When the pie is done, melt the butter in a small frying pan. Add the drained veg with the sugar, turn up the heat and fry to caramelise a little. Serve immediately alongside the pie.
Nutrition Facts : Calories 786 calories, Fat 45 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.6 milligram of sodium
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