Tourtière AU Cerf - alive magazine

Name: Tourtière AU Cerf - alive magazine
Ingredients: 2 tablespoons (30 g) unsalted butter; 1 small yellow onion, finely minced; 1 1/2 tablespoons (15 g) chopped garlic; 1/2 cup (125 g) finely chopped button mushrooms; 1/2 cup (125 mL) red wine (plus a glass for yourself); 1.3 pounds (600 g) ground venison; 2 1/2 teaspoons (8 g) kosher salt; 1 teaspoon (3 g) Épices à Tourtière (recipe follows); 1 cup (225 g) grated potato (about 1 large); 5 ounces (150 g) back fat or pork belly, ground; 1 batch Pâte Brisée (recipe follows); 1 egg yolk + 1 tablespoon (15 mL) homogenized milk (3.25% milk fat), lightly beaten for egg wash; 5 teaspoons (10 g) freshly grated nutmeg; 4 1/2 teaspoons (10 g) ground cloves; 4 teaspoons (30 g) freshly cracked black pepper; 3 1/2 teaspoons (10 g) ground cinnamon; 1 1/2 teaspoons (7 g) ground ginger; 3 cups (450 g) all-purpose flour; 1 teaspoon (3 g) kosher salt; 1 1/3 cups (300 g) cold butter, diced; 1/4 to 1/2 cup (75 to 125 mL) ice water

www.alive.com

Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist.

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Ingredients

2 tablespoons (30 g) unsalted butter
1 small yellow onion, finely minced
1 1/2 tablespoons (15 g) chopped garlic
1/2 cup (125 g) finely chopped button mushrooms
1/2 cup (125 mL) red wine (plus a glass for yourself)
1.3 pounds (600 g) ground venison
2 1/2 teaspoons (8 g) kosher salt
1 teaspoon (3 g) Épices à Tourtière (recipe follows)
1 cup (225 g) grated potato (about 1 large)
5 ounces (150 g) back fat or pork belly, ground
1 batch Pâte Brisée (recipe follows)
1 egg yolk + 1 tablespoon (15 mL) homogenized milk (3.25% milk fat), lightly beaten for egg wash
5 teaspoons (10 g) freshly grated nutmeg
4 1/2 teaspoons (10 g) ground cloves
4 teaspoons (30 g) freshly cracked black pepper
3 1/2 teaspoons (10 g) ground cinnamon
1 1/2 teaspoons (7 g) ground ginger
3 cups (450 g) all-purpose flour
1 teaspoon (3 g) kosher salt
1 1/3 cups (300 g) cold butter, diced
1/4 to 1/2 cup (75 to 125 mL) ice water