Tourtière from CharlevoixTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: Under 30 minutes + 12 hours waiting time
Cooking time: About 90 minutes + 3 1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:117.2 kcal
Proteins:16.2 g
Fats:4 g
Carbohydrate:3 g
Fibers:0.4 g
Sugar:0.5 g
Cholesterol:47.8 mg
Sodium:53.7 mg
Calcium:16.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1000
g
cubed beef
1000
g
cubed veal
1
rabbit or hare
5
slices of salt pork, chopped
2
onions, chopped
2
medium potatoes, peeled and diced
salt and pepper
METHOD
- combine all the ingredients except the potato in a large pot and refrigerate overnight;
- 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;
- remove from the heat and remove the rabbit meat from the bones;
- return the rabbit to the pot with the cubed potato; correct the seasoning;
- roll out the pastry and line a large baking dish or tourtière dish;
- add the filling;
- cover with the other crust; brush the edges with water to seal them well; crimp;
- bake at 210° C (425° F) for 90 minutes;
- reduce the temperature to 180° C (350° F) and bake 2 hours longer until the pastry is golden.
SOMMELIER
Choose a full-bodied red wine because of the game, e.g., Rhône Valley - Cornas from Jean-Luc Colombo
