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Average Rating:
Total Reviews: 4
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By chickysue
Middle Oregon
on November 17, 2012
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I have made this recipe twice now, both times a great success. Made it this last time with venison and pork sausage, for some hungry hunters and they all raved about it. The spices are what make this dish, unexpected and yummy! Only thing I did differently was small dice the potato and cook a bit with the onions first. Thanks Chuck!
By nadia murray
Ripon, CA
on November 17, 2012
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This makes a really good Tourtiere. I made half the recipe into 2 pies, last Christmas, baked one and froze the other unbaked which we enjoyed the following month. I made the crust with half lard and half butter. Instead of ground veal, I used ground turkey and Chicken stock for the veal stock. I made sure the filling was moist before putting it in the crust and I may have used additional stock. It is really delicious, moist and nicely spiced. It will be one my Christmas Eve table again this year. As a former Montrealer it was nice to have a taste of home.
By Reillygirl
on December 23, 2011
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Loved this recipe. I adjusted it to make one pie. I was running short on time, so I used store bought pie dough and it was fantastic. This will be a regular in my house.
By VtSwedishChef
East Middlebury, VT
on December 19, 2011
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Excellent tourtiere Chuck, my family loved it. I tweaked the seasoning and the amount of stock a little but otherwise left the recipe as is. It was not too dry and crumbly and the filling did not fall out everywhere. I thought the shredded potato (as apposed to diced was genius and the reason why it held so well. D'un Montrealais, presentement au Vermont, a un autre je te souhaite un Joyeux Noel et Bonne Annee.