Ingredients
1.3 kg cubed venison
1.2 kg cubed pork (or boar)
500g rabbit loins
2 large red onions, chopped
1 teaspoon white pepepr
1/2 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
10 allspice berries, crushed
10 cloves, crushed
1 teaspoon cinnamon
750 ml still cider
8 or 9 medium potatoes, peeled and cubed
3 portions of shortcrust dough (see below)
1 cup chicken stock (or more, if required)
salt to taste
Method
Marinade the cubed meat with all of the ingredients (except potatoes, salt and stock) for 24 hours.
Soak cubed potatoes in cold water for at least 1h.
While potatoes are soaking, prepare 3 portions of dough and combine in two balls, one large (2/3) and one small (1/3). Wrap in cling film and chill for 1h.
Pre-heat oven to 375F/190C.
Roll out the large dough ball and cover the bottom of a large high-walled, lidded, oven-proof dish.
Add 1/3 of meat mix, some salt and half the potatoes. Repeat alternating meat and potatoes. Pour the marinade over the mix.
Roll out the small dough ball and cover the tourtière, crimping firmly the two layers of pastry. Cut small slits in the top pastry and make a large hole in the middle to let steam out (the chimney).
Pour stock through the chimney until it reaches the top of the meat layer but doesn’t touch the pastry top.
Cook uncovered for 30 minutes then lower the oven to 250F/125C and cook for 4.5 hours (occasionally checking the stock level through the chimney and topping up if low).
Remove lid and cook uncovered for 1h until top is golden.
Shortcrust pastry
1.5 cups all purpose flour
1/2 teaspoon salt
115g unsalted butter, very cold, cubed
75ml water, very cold
Put flour. salt and butter in food processor and blitz for 10 seconds.
Add water and pulse until the mix becomes lumpy. Do not pusle until it becomes a big ball.
Dump mix out and hand form it into a flattened ball.
Wrap in cling film and chill at least 1h before using.
