Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Anyone got a great meat pie recipe?

Looking to add a meat pie to our Xmas dinner spread. Whattayagot?

Steak, and Kidney pie if that's you want?

I don't have a copy of the family recipe, but this one looks close:
French Canadian meat pie

THANK YOU !!!

Thanks guys! I like the French Canadian recipe better as I have a lot of ground meat. Kidneys - no thanks.
I'm curious about a mince meat option if anyone has a recipe.

Our extended family used to make venison mince meat pie filling from scratch. Later in life the few that still make them take a shortcut - they buy None Such brand mincemeat in the jar, add cooked ground venison and maybe a little brandy or other spirits (don't know proportions - I'm not one of the bakers!), and it's so close to the original that you can't realy tell any difference.

After a quick poll it's going to be mincemeat for Xmas. Will try the french canadian pie over the winter as well.

If anyone has any family secret mincemeat recipes please pass them along. I'll probably make it over the weekend and let it sit for a week

Having grown up in Queerbec, meat pies were everywhere, there, they are called "Tourtière"

The tourtière dates back to when Quebec was a French settlement, with the most popular version originating in the Saguenay Lac-St-Jean region. Tourtière is a derivative of cipaille, a traditionally British dish known as “Sea Pie,” which has its first mention in the 1796 The First American Cookbook by Amelia Simmons.

Here is a recipe that is close to the one my mother made, she would include corn kernels to it. Very tasty and funny enough the best condiment that goes with it is, drum roll...................... Heinz Ketchup, because if it ain't Heinz, it ain't Ketchup lol.

https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian-meat-pie/

This is what they look like

THANK YOU !!!

My pleasure, sir.

I frequently make the tourtiere as shown in some of the above posts, but I use all venison, no pork or other meats, and only pie spices: ground cloves, cinnamon and allspice. I bake the potato before simmering the filling with meat and onions. I use a different crust made with a combination of vegetable shortening and butter.

I am aware that in Quebec they eat this with catsup…it deserves better. I make a cranberry chutney with cinnamon, Bosch pear pieces and fresh shredded ginger.

Very well received at our house.

I like Mincemeat Pie. I have thought of trying the recipe in the LL Bean game cook book.
In Louisiana they sell Meat fried pies. I have tried them and they are good.