Tourtiere a L Orignal French Canadian Moose Meat Pie
Experience the rich, savory flavors of French Canadian cuisine with Tourtière à l'Orignal, a traditional moose meat pie that embodies rustic comfort. This hearty dish combines tender ground moose and pork with warming spices like cinnamon, cloves, and allspice, creating a filling that’s both aromatic and deeply satisfying. A hint of shredded potato adds subtle texture, while a flaky, golden pie crust encases the savory mixture to perfection. Perfect for a cozy family dinner or special occasion, this meat pie pairs beautifully with tangy pickles or a fresh green salad. Whether you’re exploring Canadiana cuisine or looking for a unique twist on a classic tourtière, this moose meat pie is sure to impress.
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Recipe Information
Ingredients
- 450 grams moose meat (ground)
- 225 grams ground pork
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 medium potato (peeled and finely shredded)
- 0.5 teaspoons cinnamon
- 0.25 teaspoons cloves (ground)
- 0.5 teaspoons allspice
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 125 milliliters water
- 2 disks pie crust (store-bought or homemade)
- 1 large egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground moose meat and ground pork until browned and fully cooked. Break up the meat as it cooks.
Add the chopped onion and minced garlic to the skillet. Cook until the onion becomes translucent, about 3–5 minutes.
Stir in the shredded potato, cinnamon, ground cloves, allspice, salt, and black pepper. Mix well to combine.
Pour in the water and let the mixture simmer for 10–15 minutes. Stir occasionally until the mixture thickens and the flavors meld together. Remove from heat and let it cool slightly.
On a floured surface, roll out one disk of pie crust and fit it into a 9-inch pie plate. Trim any excess dough hanging over the edges.
Spoon the cooled meat mixture into the pie crust, spreading it evenly.
Roll out the second disk of pie crust and place it over the filling. Pinch the edges together to seal and trim any excess dough. Crimp the edges decoratively if desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40–50 minutes, or until the crust is golden brown.
Remove the tourtière from the oven and let it cool for 10 minutes before slicing and serving.
Enjoy warm with a side of pickles or a simple green salad.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
