Cipaille from Lac St. Jean (layered meat pie), Quebec recipe from the Worldwide Gourmet

Ingredients

• - 250 g (8 oz.) hare or (Rabbit)
• - 250 g (8 oz.) elk
• - 250 g (8 oz.) partridge
• - 250 g (8 oz.) moose
• - 250 g (8 oz.) chopped salt pork
• - 2 kg (4 1/2 lb.) peeled potato, cubed or sliced
• - 1 large onion, thinly sliced
• - 1 liter (4 cups) dry red wine
• - A handful of coarse sea salt
• - 6 large onions, sliced
• - Thyme, cloves
• - 2 bay leaves
• - Cinnamon, juniper berries
• - 2 liters (8 cups) water
• - Bones from the game, with some meat left on
• - 1 onion
• - 1 carrot
• - 1 stalk of celery
• - Salt and pepper