Tourtière from Charlevoix Recipe
Tourtière from Charlevoix
Flavors of Quebec
Total time: more than 2 hours

Prep. time: Under 30 minutes + 12 hours waiting time
Cooking time: About 90 minutes + 3 1/2 hours

Difficulty: Easy
- 1 kg (2 1/4 lb.) cubed Beef
- 1 kg (2 1/4 lb.) cubed Veal
- 1 rabbit or hare
- 5 slices of salt pork, chopped
- 2 onions, chopped
- 2 medium potatoes, peeled and diced
- Salt and pepper
  1. combine all the ingredients except the potato in a large pot and refrigerate overnight;
  2. add water to reach 3/4 of the way up; bring to a boil; reduce the heat and simmer for about 90 minutes or until the rabbit comes apart easily;
  3. remove from the heat and remove the rabbit meat from the bones;
  4. return the rabbit to the pot with the cubed potato; correct the seasoning;
  5. roll out the pastry and line a large baking dish or tourtière dish;
  6. add the filling;
  7. cover with the other crust; brush the edges with water to seal them well; crimp;
  8. bake at 210° C (425° F) for 90 minutes;
  9. reduce the temperature to 180° C (350° F) and bake 2 hours longer until the pastry is golden.

Choose a full-bodied red wine because of the game, e.g., Rhône Valley - Cornas from Jean-Luc Colombo

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