TOURTIÈRE DU LAC ST-JEAN
Portions : 6 - Preparation time : 15 minutes - Marinade time : 12 hours - Cooking time : 2 hours
Ingredients
- 500 gr (17 oz) 1/2-cm (1/4-inch) Quebec pork stewing cubes
- 500 gr (17 oz) 1/2 cm (1/4 in.) cubes of venison, caribou or beef
- 90 gr (3 oz) bacon slices, chopped
- 2 onions, chopped
- 4 potatoes, small cubes
- 2 shortcrust pastas
- salt and freshly ground pepper to taste
Preparation
- In a bowl, combine meat cubes, bacon and onions. Cover and refrigerate for 12 hours.
- Preheat oven, rack in center, to 200° C (400° F).
- Line a heavy-bottomed casserole or ovenproof dish with shortcrust pastry.
- Add the potato cubes, salt and pepper to the meat mixture and mix. Place in the casserole dish. Cover with second shortcrust pastry.
- Bake for 30 minutes, then reduce temperature to 120° C (250° F) and bake for a further 1 hour 30 minutes.
REINVENTED TOURTIÈRE IDEA
Yule log style, with pastry all around. Shredded pork tourtière
