Classic French Canadian Venison Tourtiere
A savory venison and pork meat pie, enriched with vegetables, Cognac, herbs, and spices, baked in a flaky pastry.
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Instructions
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Preheat the oven to 400 F. Roll out two equal pastry circles for a 9-inch pie pan, using one to line the bottom.
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In a large skillet, heat oil and sauté ground pork, venison, onion, garlic, carrots, celery, and potatoes until the meat is cooked and vegetables are tender.
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Drain excess fat, then add beef stock, Cognac, herbs, and spices. Cover and simmer for 15 to 20 minutes.
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Remove from heat, stir in mashed potatoes and breadcrumbs, and let the filling rest for 3 minutes.
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Spoon the filling into the prepared pie pan, top with the second pastry circle, crimp edges, vent, and bake for 12 minutes.
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Reduce oven temperature to 350 F and continue baking for 25 to 30 minutes, until the pastry is golden.