The Tourtière is a staple in Quebec. Pulling from French Canadian roots it has migrated into many homes in Canada’s East Coast region. Traditionally, Tourtière is served on Christmas Eve directly following Mass as part of a midnight feast.
Many variations of Tourtière exist. You can use wild game, pork, beef, or veal. A combination of these meats along with Holiday spices such as cinnamon, cloves, and nutmeg make this pie stand out.
In the Maritimes it is served it with Green Tomato Chow however, any chutney or relish would do. A great Alberta recipe to go with this dish is a combination of sauerkraut and cranberry sauce. Called “Aunt Ivy’s Crack” it is absolutely delicious.
This recipe is created with texture in mind. I like a pie that holds is structure without being gummy or soggy. I think we have achieved it here and I trust you will enjoy this dish as much as my family does.
Traditional Quebec Tourtière