My mom's family hails from French Canadia, and this dish has been part of our Christmas Dinner for as long as I can remember. Picture quality is pretty potato-ish, I'm afraid. Unfortunately, this piece didn't remain unconsumed long enough for me to redo it. Definitely one of my favorite parts of the holiday season!
Ingredients
1 ½ lbs. ground pork
1 lb. potatoes, boiled (peeled is traditional)
½ c. chicken broth to start
¼ tsp. ground sage
½ tsp. rosemary
Whole mess o' onions, diced
½ c. or so sweet red wine
3 cloves garlic
Salt & pepper to taste
Deep-dish 9” frozen pie crusts (unbaked)
Method
1. Combine pork, onion, sage, rosemary, garlic, and chicken broth in large pot (soup pot, Dutch oven, etc.)
2. Simmer for 2 hours, stirring occasionally, add chicken broth to keep wet as needed. Add wine once the pork turns pale.
3. Drain and smash potatoes, add to mixture and combine well.
4. Taste and adjust seasonings as necessary.
5. Put into unbaked pie crust.
6. Put second to make top, crimp, and all that. Cut holes for steam too.
7. Bake at 375° until golden brown (30-45 minutes?).
tourtiere is dope as hell. Better than poutine, IMO, especially topped with ketchup.
Most of my relatives top it with dijon mustard, but I prefer it au naturale.
I get a weekly request for chocolate pancakes, and the alternative mk suggested did not pass the Pepsi challenge. Christmas morning, I suggested crêpes for variety, but we settled on gözleme. Combine flour, water, and salt to make a basic pizza dough. We threw in a couple spoons of yogurt to see what would happen. Roll out paper thin, or until the dough starts tearing and misbehaving. Drizzle with olive oil or brush with egg, and add whatever filling is handy. We used feta cheese and parsley, just a little; it's not a burrito. Fold into a square envelope and brown in skillet.
I've never had moose, but that sounds pretty good!
haha I knew you must have some French Canadian background if that is a family tradition. Delicious. One of the things I find interesting about the dish is that it is really a concept and not a particular recipe. Any meat can be used. Or even a mix. Most times I have had it was after a friend bagged a moose, bear, deer, duck, goose, etc. So I pretty much associate it with hunted game meat and special occasions.
Oh neat...I've read that you can use almost any kind of meat, but we've always used pork for whatever reason. I think this recipe goes back to at least my great-grandmother. They were from Montreal, so probably weren't big hunters by this point (is my guess).