Venison Pie (Québec Tourtière au Venaison)

Making a tourtière is an annual Christmas tradition for many French Canadian families. This venison tourtière recipes marries the complexities of a meat pie brought together with a special blend of herbs and Cognac, and the rustic simplicity of game meat. The result is a tender meat pie cozy enough to be served on a cold winter's night with nothing more than a bottle of wine to keep it company on the table.

1 pâte brisée or a double crust dough
½ lb ground pork
½ lb ground venison
¾ cup onion, chopped
1 clove garlic, crushed and finely chopped
1/3 cup carrots, shredded
¼ cup celery, finely chopped
¾ cup small potato, peeled and cut into cubes
2/3 cup beef stock
1 Tbsp. Cognac
1 tsp. dried parsley
¾ tsp. kosher salt
¼ tsp. black pepper, freshly ground
¼ tsp. dried sage
¼ tsp. dried thyme
1/16 tsp. ground cloves
1/16 tsp. ground allspice
1/16 tsp. nutmeg, freshly grated
½ cup mashed potatoes, seasoned with salt and pepper
1 Tbsp. dry breadcrumbs

Preheat an oven to 400°F (200°C, Gas Mark 6).

Roll the pastry dough into 2 equal-sized circles to fit a 9” pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.

Using a large skillet, heat the oil over medium-high heat and sauté the pork, venison, onion, garlic, carrots, celery, and potatoes until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15-20 minutes.

Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.

Reduce the oven heat to 355°F (180°C, Gas Mark 4) and continue baking the pie for 25-30 minutes, until the pastry is golden brown.

Makes 6-8 servings.