Ingredients
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 3 tablespoons minced fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup red wine
- 1 pound pork loin, diced into 1/2 inch pieces
- 1 pound sirloin, diced into 1/2 inch pieces
- 1/2 pound venison, diced into 1/2 inch pieces
- 1/4 cup olive oil
- 1 onion, diced small
- 1 cup small diced celery, (2 or 3 stalks)
- 1 cup small diced carrots, (3 or 4 carrots)
- 1 teaspoon minced garlic, (1 or 2 cloves)
- 1 medium potato, peeled and diced small
- 2 cups chicken broth
- 2 (9 inch) rounds prepared pie crust
- 1 egg, beaten, for egg wash
Directions
Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.
Preheat oven to 400 degrees F.
To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly.
Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash.
Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.
Photo: Tourtiere (Meat Pie) Recipe

















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By drmom700
on January 07, 2012
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I used leftovers pork from my crown roast and the flavor was delicious! I did have too wet a mixture--next time I will thicken it. I made my pie crust with lard and used a deep pie dish.
By mgesty
on December 24, 2011
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Baked potato or rolled oats for thickening
By peggyzr6_11520467
Zearing, IA
on January 13, 2011
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It is very good, I add a little dill and sage to it. And everyone loves it.
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