Venison Meat Pie (Tourtière)
By Andrew Rochon, Executive Chef & Food Editor/Travel Contributor, Ontario OUT of DOORS
T
he woodlands of Ontario are home to a wonderful variety of large game animals that make fantastic table fare. Whether you enjoy hunting the majestic moose in Northern Ontario or the timid whitetail in cut cornfields in the East, the recipes and methods to cook these organic, free range animals are endless. This classic French-Canadian dish is a perfect cold weather staple in our household. The addition of some pork will help keep the pie juicy, as venison meat is quite lean. Feel free to use your own mix of wild game. Elk, bison, caribou are all excellent substitutes as well! Ingredients (makes two pies) • • • • • • • • • • • • •
¼ cup olive oil 1 large onion (diced) 4 cloves garlic (minced) 1 lb ground venison 1 lb ground pork 1 lb ground veal ½ L Beef stock 2 tbsp. ground sage 3 tbsp. ground allspice 2 cups Ritz crackers (crushed) Salt & pepper (to taste) 2 x 10” pie shells with lids 2 eggs (beaten)
Directions:
• Preheat oven to 375 degrees F
• Heat olive oil on medium heat in pot. Sautee onions and garlic for 5 minutes.
• Add ground venison, pork, and veal. Brown for 5-6 minutes. • Pour in beef stock and season with sage and allspice. • Simmer for 10-15 minutes on medium heat.
• At Ritz cracker crumbs to help absorb some of the liquid (if your mixture seems too runny, add an additional cup of Ritz cracker crumbs) • Season with salt and pepper. Allow mixture to cool. • Evenly spread tourtière filling into each pie shell. • Cover with lid and fork the edges closed. Make a few 1” slits in the middle of the pie to allow steam to escape. Brush top with beaten egg.
• If consuming at a later date, plastic-wrap tightly and freeze.
• Place tourtière in the preheated oven and bake for 40-50 mins, until pie dough is flakey and golden colored. • Remove from oven, drizzle with ketchup, and enjoy!
The Ontario Woodlander—An Ontario Woodlot Association Quarterly. Issue 102, March 2021
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