My attempt at making “Tourtière du Lac-St-Jean”, a traditional Québec dish for which everyone has a strong opinion that *their* family’s recipe is the true one.
Instead of using the usual combo of beef, pork, and chicken augmented with game meats, I went instead with bison, elk, venison and wild boar (1 lb each) and duck (1.75 lb).
The only other change I’ve made from the base recipe is using about much less beef broth (2 Qt instead of 4) but slightly more red wine (a cup instead of a teaspoon).
Overall, everyone loved it and it was well-worth the effort.
– Recipe that served as a base (in French only): https://lapetitebette.com/recette/tourtiere-saguenay-lac-st-jean/#la-recette-de-vraie-tourtiere
– Recipe for the dough (in French only): https://lapetitebette.com/recette/pate-a-tarte-tourtiere-au-beurre/
by Article241
8 Comments
Whew that must have been rich!
🤤🤤🤤🤤
Ciboire de tabarnak ça a l’aire bon
This sounds and looks like absolute heaven.
Gorgeous.
That’s lovely. Had tourtière for Christmas every year with my family in Québec. This year we also made a vegetarian options that turned out shockingly good. Doesn’t have the same taste or texture as my families classic recipe but it was still quite good. Ended up having a slice for myself. And I was happy with it.
Also knows as sea pie or Cipâte.
This is like one of the dishes that The Duke makes in Resident Evil 8