Prep. time: Under 30 minutes
Cooking time: About 2 hours 20 minutes

Cipâte or Cipaille, a layered meat pie from Quebec

Each region of Quebec claims origin of this dish, but it seems the original "six-pâtes" came from Gaspésie. The name is actually a corruption of the English "sea pie," a recipe made with fish and potatoes. 

Others claim that the word comes from the English "six pies," referring to a dish made with 6 layers of pastry encasing 4 kinds of game: duck, moose or elk, hare and partridge. 

In any case, this is a very old recipe, found at Lac St. Jean until the beginning of the 20th century. In the larger towns, the custom gave way to the beef-pork-veal tourtière, with each cook choosing her own proportions. Cipâte or cipaille is still popular, however, in households where there's a hunter, a good reminder of Quebec's ancient culinary roots. 

1. Marinate the boned cubed meat for 24 hours in the marinade;
2. line a tourtière pan or large cast iron pot with the first layer of pastry;
3. add a layer of potatoes and some sliced onion; cover with a layer of game and one-quarter of the salt pork; 
4. repeat the process with the second kind of game; 
5. cover with the top crust; seal the edges using milk or water; 
6. cut a circle in the center of the top crust and pour in the broth to reach almost to the top; 
7. cover and bake, covered, at 300°F (160° C) for 3 hours; remove the lid and let the crust brown. 

Preparing the broth 

1. place all the ingredients in a saucepan and simmer for 2 hours; 
2. strain; add the strained liquid from the marinade in a proportion of 1 part marinade to 3 parts broth;
3. correct the seasoning.