Thanks to Jorghnassen's father mother Courtoisie du papa et en maman du Jorghnassen
Converted into British by Ms C Converted (back) into French by Jorghnassen Traduite en anglais componen Mme C Retraduite componen Jorghnassen
100% Authentic Tourti°re in the land from the particularly :) 100% purement bleuet, mon gars!
Don't steal this recipe nor the images on this web site. All content in this article is original work by Jorghnassen's parents, Ms C, and Jorghnassen.
A Geniune Saguenay-Lac-Saint-Jean Tourti°re Recipe
Figure i: The Tourti°re! Thanks to Jorghnassen's papa.
Tourti°re is really a regional dish ° but each family inside the region features its own form of this time around-honoured favourite. Thus, it's impossible to truthfully say this is actually the definitive version, because there are as numerous different flavours of tourti°re because there are practicing tourti°re chefs! To accomplish the confusion, with respect to the season, exactly the same recipe will produce different tastes because of the variance from the ingredients.
A tourti°re°s taste originates from the slow cooking at low heat. To boost the flavours, add woodland meats, for example hare, partridge, moose, caribou, deer, etc. (usually hare). Some might even add bits of chicken. Improvise, if you want!
This recipe is fantastic for feeding 15-20 people, which is a popular specifically for the holiday season. (Hence, make certain you receive a large amount of your buddies and family together to complete one!) Start formulations each morning if you wish to get it ready for the similar evening. You may even be thinking about preparing it each day ahead of time to prepare the tourti°re even slower, and also at a lesser heat, for that night. It can make great leftovers, and freezes wonderfully, even though the taste will end up somewhat different.
The tourti°re could be offered having a salad with vinaigrette, mayonnaise, cream dressing, or cole slaw. Some choose to smatter it with ketchup (ordinary or eco-friendly, homemade obviously), and a few enjoy having it with beets (Ms C°s least favourite).
- 5 lbs taters, diced in 1 cm 3 (1/2 inch 2 )
- 5 lbs meats, diced in 1 cm 3 (1/2 inch 2 ), as noted below:
- 4 lbs half pork, half beef (or 5 lbs if no game meats available)
- 1 lb game meat (moose, caribou, deer, roe-deer, partridge, if available)
- 1 hare, de-boned and roughly cut (with/without partridge)
- 3 large onions
- one batch of crust dough
- 2 L hare or chicken stock (Bovril)
- pepper and salt to taste
Closer consider the ingredients
- 5 lbs of taters, cubed
Preferably old taters, since brand new ones contain more water, thus possess a inclination of splitting up while cooking.
All of the butchers within the Saguenay-Lac-Saint-Jean region, understand how to prepare tourti°re meats. They will use chops of beef in the rump 1 cm thick, sliced into strips then into cubes ° after which perform the same for that pork rump, to obtain the half-half proportion of beef-pork. Some might state that veal may also be added. For those who have any game meats, have a pound of the and 4 lbs from the butcher meats. Hare is offered inside a certain period of the season, thus utilize this time for you to make provisions. You might find caribou and range deer from some sources, but moose, partridge and wild deer will need to originate from hunting buddies. Any area of the large game may be used, because the emphasis is around the flavour. The sport meats are chop up very much the same because the pork and beef, which meats are mixed together.
- 3 large chopped onions
The meat could be salted, peppered, and combined with the onions. Cover with plastic wrap and then leave in fridge overnight. However, the meats can easily be ready the following day.
At night, place the hare inside a large pot with water, together with one quartered onion, carrot, celery, some parsley, salt, and pepper. Cover and boil, cooking the hare before the meat is removed the bone easily. Filter the broth and set aside. De-bone the hare. Leave both hare and broth aside for the following day. Sometimes, that old-fashioned approach to putting the whole hare within the tourti°re, without de-boning it, is completed (even though this is, literally, old-fashioned). If partridge can be obtained, get it ready simultaneously because the hare.
Here's Jorghnassen°s father°s recipe for that dough. It's very simple, as well as with several rollings, the crust will remain tender.
- 1 lb of fat
- 5 cups flour
- 3 teaspoon baking powder
- 2 teaspoon salt
Mix these components having a pastry cutter until grainy consistency.
- 1 cup cold milk
- 1/2 cup cold water
- 1 egg, beaten
- 3 tablespoons of brown sugar (less could be added)
Inside a bowl, mix well the beaten egg, milk, water, and brown sugar. Place the wet mix in to the dry ingredients. Match a wood spoon until dough consistency. The dough is going to be simpler to roll if refrigerated for 12 to 24 hrs.
Figure 1: The share between your meat mixture and also the taters ought to be 1:1. Thanks to Jorghnassen's papa.
Figure 2: A detailed-from the cubes of meat and taters. Each ought to be roughly 1 cm cubed. Thanks to Jorghnassen's papa.
Figure 3: The components, ready for all right into a tasty tourti°re! Left: the meat-taters mixture. Center: cooked hare. Right: hare broth. Thanks to Jorghnassen's papa.
Preparation from the tourti°re
Mix the taters, cubed meats, and also the hare in large pieces (without or with partridge). This may take two large mixing bowls!
A sizable capacity rotisserie (the type for turkeys or large chickens) will be employed to prepare the tourti°re.
Take 2/three of the dough and roll it big enough to pay for the underside and sides from the rotisserie. Line the rotisserie using the dough. If it's torn, patch up with a few bits of dough (the key factor would be to prevent any leakage!).
Fill the rotisserie using the potato-meat mix, while attempting to distribute this mixture of meats and taters evenly.
Pour the pre-warmed hare broth in to the mix. Add one or two glasses of warm water with one to two tablespoons chicken broth concentrate (such as the Bovril brand), sufficient to pay for the potato-meat mix. Otherwise, when the hare broth is enough, don°t add water. Pepper and salt generously.
With all of those other dough, make a top crust and put it within the tourtiere. Seal the crust, making two holes in the centre a couple of inches (5 cm) across. Cover having a lid or perhaps an aluminium foil.
Preheat the oven to 375 F. Place tourtiere within the oven, and prepare for around an hour only at that temperature.
Lower the high temperature to 300 F, and prepare for eight to ten hrs (see it!).
two to three hrs prior to the finish of cooking, taste the tourtiere to determine the taters. The high temperature from the oven could be then adjusted accordingly when the taters appear to become cooking too quickly, lower to 275 F or 250 F, while when they appear too firm, then raise to 325 F. (Usually, the oven is decreased to 275 F.)
1 hour prior to the finish of cooking, take away the lid or foil to permit the very best crust to get golden brown. The tourtiere is prepared once the taters are carried out.
Figure 4: Meat-potato mixture within the rotisserie, with crust lining. Thanks to Jorghnassen's papa.
Figure 5: Flowing broth in to the mix. Thanks to Jorghnassen's papa.
Figure 6: The quantity of liquid within the rotisserie ought to be level using the mixture. Thanks to Jorghnassen's papa.
Figure 7: A properly sealed tourti°re, with escape for steam. Thanks to Jorghnassen's papa.