Tuesday 10 December 2013


This is a traditional French Canadian food served during the Réveillon de Noël which is a Xmas eve celebration.  All the adults gather around and feast on the traditional foods while they prepare the house for the morning celebrations. 

1 pound lean ground moose, venison meat or beef
3 pounds ground pork
2 onions, chopped
4 garlic cloves, minced
1 carrot, shredded
4 teaspoons gluten free Worcestershire
2 teaspoons savoury
1 teaspoon celery salt
1 teaspoon pepper
1/2 teaspoon ground cloves
1 cup water
4 medium potatoes, boiled and mashed
1 egg yolk
1 tablespoon water
4 uncooked gluten free pie shells

Combine ground meat, onions, garlic, carrot, spices, water and sauces in a skillet and bring to a boil.
Reduce heat and cook uncovered for 20 minutes, or long enough to remove pink from meat. Mixture should be moist, not watery.
Mix in the potatoes.
Fill crust, cover with top crust and seal edges. Cut vent holes.
Combine egg yolk and water and brush over pastry crust.
Bake at 425 for 10 minutes, reduce heat to 350 and bake 30 minutes or until lightly browned.

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