{"id":4818,"date":"2012-05-10T12:49:58","date_gmt":"2012-05-10T12:49:58","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=4818"},"modified":"2012-05-10T12:50:21","modified_gmt":"2012-05-10T12:50:21","slug":"recipe-tourtiere-du-lac-st-jean","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2012\/05\/10\/recipe-tourtiere-du-lac-st-jean\/","title":{"rendered":"[Recipe] Tourti\u00e8re du Lac St-Jean"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Ingredients<\/strong><\/p>\n

1.3 kg cubed venison
\n1.2 kg cubed pork (or boar)
\n500g rabbit loins
\n2 large red onions, chopped
\n1 teaspoon white pepepr
\n1\/2 teaspoon rosemary
\n1 teaspoon thyme
\n2 bay leaves
\n10 allspice berries, crushed
\n10 cloves, crushed
\n1 teaspoon cinnamon
\n750 ml still cider
\n8 or 9 medium potatoes, peeled and cubed
\n3 portions of shortcrust dough (see below)
\n1 cup chicken stock (or more, if required)
\nsalt to taste<\/p>\n

Method<\/strong><\/p>\n

Marinade the cubed meat with all of the ingredients (except potatoes, salt and stock) for 24 hours.<\/p>\n

Soak cubed potatoes in cold water for at least 1h.<\/p>\n

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.<\/p>\n

Pre-heat oven to 375F\/190C. <\/p>\n

Roll out the large dough ball and cover the bottom of a large high-walled, lidded, oven-proof dish.<\/p>\n

Add 1\/3 of meat mix, some salt and half the potatoes. Repeat alternating meat and potatoes. Pour the marinade over the mix.<\/p>\n

Roll out the small dough ball and cover the tourti\u00e8re, 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).<\/p>\n

Pour stock through the chimney until it reaches the top of the meat layer but doesn’t touch the pastry top.<\/p>\n

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).<\/p>\n

Remove lid and cook uncovered for 1h until top is golden.<\/p>\n

Shortcrust pastry<\/strong><\/p>\n

1.5 cups all purpose flour
\n1\/2 teaspoon salt
\n115g unsalted butter, very cold, cubed
\n75ml water, very cold<\/p>\n

Put flour. salt and butter in food processor and blitz for 10 seconds.
\nAdd water and pulse until the mix becomes lumpy. Do not pusle until it becomes a big ball.
\nDump mix out and hand form it into a flattened ball.
\nWrap in cling film and chill at least 1h before using.<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n

Read More “[Recipe] Tourti\u00e8re du Lac St-Jean”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[362,22,361],"class_list":["post-4818","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-meat","tag-recipes","tag-tourtiere"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-1fI","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/4818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=4818"}],"version-history":[{"count":3,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/4818\/revisions"}],"predecessor-version":[{"id":4822,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/4818\/revisions\/4822"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=4818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=4818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=4818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}