French Canadian Tourtiere Du Lac Saint Jean Recipes

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FRENCH CANADIAN TOURTIERE DU LAC SAINT JEAN



French Canadian Tourtiere Du Lac Saint Jean image

From Jean Soulard, executive chef of Fairmont Le Chateau Frontenac comes the ultimate tourtiere for a crowd. This roaster size pie is traditionally filled with chunks of game layered with a ground meat filling, but farm raised meats are a fine alternative. Check this beautiful place out. http://www.vacationidea.com/family/fairmont_le_chateau_frontenac.html

Provided by Olha7397

Categories     Meat

Time 8h

Yield 15-18 serving(s)

Number Of Ingredients 32

1 (3 lb) rabbit, cut in 6 pieces
3 cups extra dry vermouth
1/4 cup brandy or 1/4 cup cognac
3 carrots, chopped
3 onions, chopped
12 peppercorns
8 juniper berries
8 ounces salt pork, cubed
2 stalks celery, chopped
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon salt
4 bay leaves
1 (6 lb) duck
1 lb lean ground beef
1 lb ground pork
1 lb ground veal
6 potatoes, peeled and diced (about 3 lbs.)
2 large onions, chopped (about 1 lb.)
2 shallots, minced
3 garlic cloves, minced
1/4 cup brandy or 1/4 cup cognac
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon pepper
5 cups all-purpose flour
1 teaspoon salt
1 1/4 cups cold shortening
1/2 cup cold butter
2 eggs
1 cup cold water

Steps:

  • In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns, juniper berries, and small PINE and CEDAR branches. Cover and refrigerate for 24 hours, tossing occasionally.
  • In Dutch oven, cook salt pork over medium high heat until browned and crisp, about 10 minutes; using slotted spoon, transfer to bowl. Drain off pork fat in pan, reserving 2 tablespoons for pastry.
  • Discarding pine and cedar branches and reserving marinade, add rabbit to pan and brown on all sides; transfer to plate. Add half each of the remaining carrots and onions, celery, thyme, savory, salt and bay leaves; cook, stirring occasionally, until onions are softened, about 10 minutes.
  • Pour in half of the reserved marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan. Return rabbit and any accumulated juices and half of the salt pork to pan. Reduce heat to medium low; cover and simmer until rabbit is tender and juices run clear when rabbit is pierced, about 40 minutes. Let cool; discard bay leaves. (Make ahead: Refrigerate until cold. Remove meat from bones, discarding bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.).
  • Meanwhile, trim fat from duck; remove and discard wings. Cut into quarters. In Dutch oven, brown duck over medium high heat; transfer to plate. Drain off fat.
  • Add remaining carrots, onions, celery, thyme, savory, salt and bay leaves; cook, stirring, until onions are softened, about 10 minutes. Pour in remaining marinade and bring to boil, stirring to scrape up any brown bits on bottom of pan.
  • Return duck and any accumulated juices and remaining salt pork to pan. Reduce heat to medium low; cover and simmer until duck is tender, about 1 hour. Let cool; discard bay leaves. (Make ahead: refrigerate until cold. Remove meat from bones; discard skin and bones. Cover meat and pan liquid separately; refrigerate for up to 1 day.).
  • PASTRY: Meanwhile, in large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in shortening and butter until mixture resembles fine crumbs with some large pieces. Whisk together 1 of the eggs, water and reserved pork fat; pour over flour mixture, stirring with fork until dough clumps together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 2 hours. (Make ahead: Refrigerate for up to 3 days.).
  • Cut rabbit and duck meat into bite size pieces; set aside. Skim off fat from pan liquid: set liquid aside.
  • FILLING: In bowl, mix together beef, pork, veal, potatoes, onions, shallots, garlic, brandy, salt, thyme, savory and pepper.
  • On floured surface, roll out pastry to 28 x 21 inch rectangle; fold in half twice lengthwise. Place in 1 end of 14 x 10 x 4 inch roasting pan; unfold pastry, fitting into corners and up sides of pan (there will be some overhang).
  • Spoon half of the filling into pastry, pressing lightly to pack. Arrange rabbit and duck meat over top. Top with remaining filling. Pour reserved pan liquid over top, adding up to 3 cups water to come to top of filling. Fold overhang over filling, leaving opening in centre. Lightly beat remaining egg; brush over pastry.
  • Bake in 350°F oven for 1 hour. Cover with foil; reduce heat to 250°F and cook for 5 hours. Remove foil; bake until golden and crusty and potatoes are tender, 30 minutes. Let stand for 15 minutes before serving. Makes 15 to 18 servings.
  • Canadian Living Holiday Best.

Nutrition Facts : Calories 1638, Fat 124.5, SaturatedFat 42.8, Cholesterol 320.1, Sodium 972.6, Carbohydrate 53.2, Fiber 4.2, Sugar 3.3, Protein 67.1

TOURTIERE DU LAC ST-JEAN



Tourtiere Du Lac St-Jean image

A French Canadian dish that is served everywhere in the Northern Quebec region. It is tasty and filling. It takes a long time to cook and peeling and cubing all the potatoes may be tiring but it is well worth it! Try it just once and I'm sure you'll agree. This is not a pie...it is so much more than that! Please note that I have made this using Campbell's Beef and Barley soup concentrate in lieu of beef bouillon concentrate on occasion and my family from Quebec loved it. The bouillon is traditionally used however, and anything else is optional. This will feed 15-20 people. Québécois like to serve with salad, pickled beets, cucumbers, tomatoes and salad.

Provided by Amy Duchesne

Categories     Savory Pies

Time 12h

Yield 15-20 serving(s)

Number Of Ingredients 8

2 lbs ground pork
2 lbs hamburger meat
15 lbs peeled and cubed potatoes (don't cube too big or too small 3/4 an inch is good)
2 (10 1/2 ounce) cans campbell's condensed vegetable soup (optional)
3/4 cup liquid, beef bouillon concentrate only use if not using the soup listed above
8 -10 cups water
1 (15 ounce) package Pillsbury ready made pie dough (or your own)
salt and pepper

Steps:

  • The French Canadian way: All of the above except use beef bullion concentrate to flavor the meal instead of Campbell's Soup.
  • Add water, 2 cans Campbell's Soup, salt,pepper, and ground pork and hamburger meat to a large pot.
  • Boil ingredients until the meat is fully cooked.
  • Taste to see if it needs more salt or not.
  • Peel and cube potatoes and mix with the last 2 cans of soup; set aside.
  • For the full recipe, use a turkey basting pan with lid to bake this.
  • For smaller recipe, use a stock pot.
  • Line the bottom of the pan with dough.
  • Fill the bottom of the pan with half of the cubed potatoes.
  • Pour the meat and stock on top of the potatoes.
  • Pour the last half of the potatoes on top of the meat and stock.
  • You should be able to see stock peeping through the top layer of potatoes.
  • Cover and seal with the dough.
  • Make 4 slits at the center of the pie dough to allow the ingredients to breathe as they cook.
  • Cover with foil or lid.
  • Bake for 1 hour at 400 degrees or until it is boiling.
  • Reduce the heat to 250 degrees and bake for 11 hours, 9 hours if the recipe is smaller.
  • Serve immediately and enjoy.

LAC-ST-JEAN PIE - CIPâTE - TOURTIèRE DU LAC-ST-JEAN



Lac-St-Jean Pie - Cipâte - Tourtière Du Lac-St-Jean image

This is the basic recipe for cipâte, the English call it Lake St. Jean Pie :) It is a traditional French Canadian pie served all year round made with veal, pork, chicken, and beef. In old days they made it with deer meat, rabbit, hare, duck or whatever meat the man brought home from hunting. Some pronounce it "cipaille" making the "T" silent. English pronounce it "sip-ale" :) It is pronounced "Sea-pout". I do hope you will try it some cold winter night. This is a long recipe but worth the making :)

Provided by damesangrita

Categories     One Dish Meal

Time 9h

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs chicken, cubed
2 lbs pork, cubed
2 lbs stewing beef
2 lbs veal, cubed
2 large onions, chopped
2 cups potatoes, diced
2 cups mushrooms, sliced
2 cups carrots, sliced
1 1/2 cups celery, diced
1 tablespoon salt
1 teaspoon pepper
1 1/2 teaspoons savory
2 cups chicken stock
2 cups all-purpose white flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup shortening
1/2 cup milk

Steps:

  • Please Read Carefully.
  • The chicken, veal, beef and pork can be put into the pie either cooked or raw.
  • If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes.
  • Same for the beef, pork and veal, remove any excess fat or nerves from your meat.
  • If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat.
  • Cut all meats into cubes.
  • Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies.
  • In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats.
  • In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies.
  • Do this until you are almost to the brim of casserole dish.
  • Cover your layers with chicken broth.
  • To Make Pastry.
  • In a mixing bowl sift the flour, salt and baking powder.
  • Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour.
  • Keep working the flour and shortening until your pastry looks like crumbles.
  • Add the milk and mix with the knives until your pastry forms a ball.
  • Take your pastry and kneading into one big ball.
  • Spread your pastry with your fingers on top of ingredients.
  • Cut slits in pastry for steam to escape from.
  • Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours.
  • It is better to let sit in fridge overnight.
  • If you want to make this for supper you better start in the early morning.
  • Bake in 300°F oven for 2 hours.
  • To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until
  • Pastry is brown and your gravy inside is thick.

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