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<blockquote data-quote="quebec_driver" data-source="post: 52175">TOURTIERE DU LAC ST-JEAN(Quebec) use a deep Creusetpot 1-4and 1/2 lbs boned duck 1- 3lb chicken boned 1-3lb hare boned 1/2lb veal diced 1/2lb beef diced 1/2lb lean pork diced 1/4lb salt pork chopped 3 small onions, chopped 2 1/2tsp salt pinch pepper pinch cinnamon pinch cloves pinch ground nutmeg ******************** double pastry(enough to cover the bottom and to cover the pot) 3lb raw patatoes peeled and diced 2 cups of water... &nbsp;The night before combine the first 13 ingredients together in a large bowl. Cover and let rest overnight in the refrigerator. The next day prepare the pastry. preheat oven to 450F. Use 2/3 to make pastry(size of pot bottm and line poy. Add patatoes to meat mixture. pour mixture into pastry-lined pot. Add boiling water. roll 1/3 of pastry and cover mixture. make slits to let steam escape.Bake 20 to 25 minutes or until crust is golden brown. Reduce oven temperature to 300F. Cover and bake for 5 hours or until meats are tender. Uncover and let rest about 5 minutes. serve hot. NOTE: WE SOMETIMES MIX CHICKEN BOUILLON TO WATER. AND CHANGES SOME OF THE MEAT WITH VENISON OR OTHER GAME. SERVES 10. Is excellent the next day reheated served with ketchup</blockquote>

[QUOTE="quebec_driver, post: 52175"] TOURTIERE DU LAC ST-JEAN(Quebec) use a deep Creusetpot 1-4and 1/2 lbs boned duck 1- 3lb chicken boned 1-3lb hare boned 1/2lb veal diced 1/2lb beef diced 1/2lb lean pork diced 1/4lb salt pork chopped 3 small onions, chopped 2 1/2tsp salt pinch pepper pinch cinnamon pinch cloves pinch ground nutmeg ******************** double pastry(enough to cover the bottom and to cover the pot) 3lb raw patatoes peeled and diced 2 cups of water... The night before combine the first 13 ingredients together in a large bowl. Cover and let rest overnight in the refrigerator. The next day prepare the pastry. preheat oven to 450F. Use 2/3 to make pastry(size of pot bottm and line poy. Add patatoes to meat mixture. pour mixture into pastry-lined pot. Add boiling water. roll 1/3 of pastry and cover mixture. make slits to let steam escape.Bake 20 to 25 minutes or until crust is golden brown. Reduce oven temperature to 300F. Cover and bake for 5 hours or until meats are tender. Uncover and let rest about 5 minutes. serve hot. NOTE: WE SOMETIMES MIX CHICKEN BOUILLON TO WATER. AND CHANGES SOME OF THE MEAT WITH VENISON OR OTHER GAME. SERVES 10. Is excellent the next day reheated served with ketchup [/QUOTE]

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