| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 35 min |
| Inactive: | 45 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 3 tablespoons minced fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup red wine
- 1 pound pork loin, diced into 1/2 inch pieces
- 1 pound sirloin, diced into 1/2 inch pieces
- 1/2 pound venison, diced into 1/2 inch pieces
- 1/4 cup olive oil
- 1 onion, diced small
- 1 cup small diced celery, (2 or 3 stalks)
- 1 cup small diced carrots, (3 or 4 carrots)
- 1 teaspoon minced garlic, (1 or 2 cloves)
- 1 medium potato, peeled and diced small
- 2 cups chicken broth
- 2 (9 inch) rounds prepared pie crust
- 1 egg, beaten, for egg wash
Instructions
- Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.
- Preheat oven to 400 degrees F.
- To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly.
- Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash.
- Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 650 |
| Total Fat | 39 g |
| Saturated Fat | 13 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 33 g |
| Cholesterol | 107 mg |
| Sodium | 697 mg |
Reviews
This may be decent? ( my neighbor made this- I tried it) but the spices are too intense,- it doesn’t taste anything like traditional Tourtière.
My grandmother was from Quebec and always made meat pies at Christmas. I took over the tradition and always looked for ways to make it better. I combined this recipe with hers and my family loves it!! I use only ground pork like my grandma but that is the only difference. I also grind the meat mixture after cooking once more for a pate like filling and it is amazing!!
Not traditional French Canadian. Beef, Pork, Veal. Savory, allspice, cinnamon and nutmeg. Leave out celery and carrots.
Looks like a tasty recipe.
All I did was leave out the celery and venison ( I don’t like celery and am in college, I can’t afford venison ), but it was amazing none the less! I’d never had a meat pie before, but now it’s definitely on my radar. A truly fun and delicious recipe.
I used only 1 cup of chicken stock and after simmering for 30 minutes I mashed together 1 tbsp of room temp butter and 1.5 tbsps of flour and added it in to thicken it a little. Came out great. Not soupy at all.
I made an all beef version and substituted beef stock for the chicken broth. It came out beautifully. I did not have to thicken or use less liquid (tip: simmer uncovered med-med-high). If I can find some venison I’ll give it another shot as written. It’s a versatile recipe that you can experiment with using different spices and/or root veggies too. Thank you Robert
I was really impressed with this recipe. I only use 1-1 1/2 lbs of venison (ground or cube steak cut into bite sized pieces. I was a little hesitant to use cinnamon and allspice, but it is better than I expected. Also, you can use any kind of root vegetables that you have on hand and peas are good as well. At first I couldn’t get my sauce thick enough, so I took some of the broth out and put it in a measuring cup, added 2-3 tbsp of flour, whisked until mixed and then I added it back to the pan…sauce thickened right up! I wouldn’t reduce any of the broth, just thicken it at the end…
I used leftovers pork from my crown roast and the flavor was delicious! I did have too wet a mixture–next time I will thicken it. I made my pie crust with lard and used a deep pie dish.
Baked potato or rolled oats for thickening