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caribou and foie gras tourtiere - suggestions?

korce | Dec 16, 201006:26 AM

Well, it's that time of the year for those who love tourtiere.

I have grown up eating my mom's which is a slightly anglicized version, but last year experienced a caribou and foie gras tourtiere on offer at Canoe's winterlicious and was absolutely hooked. I want to try and emulate this recipe but have not much of an idea where to start.

I was thinking of using the recipe below for the filling (will likely double it to have two pies), and then making a lard puff pastry to encase it in (the canoe version came wrapped in puff pastry, the shape of a ball).

Any thoughts as to whether this will work? I'm also not sure about how much foie to add (it is not in the recipe i found). I have a 150g bloc de foie gras (canned) that I brought back from brussels. Should I just toss that in with the filling and hope for the best? Also, should I reduce some of the beef and or veal and add a bit more caribou? Or would that mean too little fat in the mix? (Though the foie might compensate I suppose)

Any suggestions appreciated...

Filling (Makes one 10-inch (25-cm) pie)

- 1 pound (500 g) ground pork*

- 5 ounces (150 g) ground beef*

- 5 ounces (150 g) ground veal*

- 5 ounces (150 g) ground caribou*

- 1/2 cup (125 mL) onion, chopped

- 1/2 cup (125 mL) celery, chopped

- 2 tablespoons (25 mL) garlic, chopped

- 1 cup (250 mL) dry red wine

- 1 cup (250 mL) veal or beef stock

- Pinch each, dried ground cloves, nutmeg, mace

- Sprig of fresh thyme

- 1 small bay leaf

- 1/2 cup (125 mL) rolled oats

- Salt, pepper to taste

1. In a large heavy frypan or Dutch oven, saute meats on high heat to brown well. Add onion, celery, garlic and saute until soft. Add red wine to deglaze the pan and reduce completely, until virtually no liquid remains.

2. Add stock, dried cloves, nutmeg, mace, fresh thyme, bay leaf and simmer 30 minutes. Stir in rolled oats; simmer 15 minutes. Remove thyme sprig and bay leaf. Adjust seasoning with salt, pepper, to taste. Place cooked meat mixture in a glass, plastic or non-reactive container, cover and refrigerate overnight, or until firm.

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