Classic French Canadian Venison Tourtiere

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 06/13/21
Venison Tourtiere

Philip Wilkins / Getty Images

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Yield: 1 pie

Making a tourtiere is an annual Christmas tradition for many French Canadian families. This venison tourtiere recipe marries the complexities of a meat pie brought together with a special blend of herbs and Cognac, and the rustic simplicity of game meat. The result is a tender meat pie cozy enough to be served on a cold winter's night with nothing more than a bottle of wine to keep it company on the table. ​

Though this dish may not be a traditional French dish, though in France they do, of course, have their version of the pie, but in Quebec, you will find it everywhere during the holidays. 

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Ingredients

  • 1 pâte brisée, or store-bought pastry dough for a double crust

  • 1/2 pound ground pork

  • 1/2 pound ground venison

  • 3/4 cup chopped onion

  • 1 clove garlic, crushed and finely chopped

  • 1/3 cup shredded carrots

  • 1/4 cup finely chopped celery

  • 3/4 cup potato, small cubes

  • 2/3 cup beef stock

  • 1 tablespoon cognac

  • 1 teaspoon dried parsley

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon dried sage

  • 1/4 teaspoon dried thyme

  • 1/16 teaspoon ground cloves

  • 1/16 teaspoon ground allspice

  • 1/16 teaspoon grated nutmeg

  • 1/2 cup mashed potatoes, seasoned with salt and pepper

  • 1 tablespoon dry breadcrumbs

Steps to Make It

How to Make Venison Tourtiere

  1. Preheat an oven to 400 F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.

  2. Using a large skillet, heat the oil over medium-high heat and sauté the pork, venison, onion, garlic, carrots, celery, and potatoes until the vegetables are tender and the meat is cooked through.

  3. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.

  4. Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes.

  5. Reduce the oven heat to 350 F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.

Nutrition Facts (per serving)
384 Calories
20g Fat
31g Carbs
19g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 384
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 55mg 18%
Sodium 519mg 23%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 19g
Vitamin C 5mg 24%
Calcium 37mg 3%
Iron 3mg 16%
Potassium 478mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)