{"id":717,"date":"2021-12-07T22:35:23","date_gmt":"2021-12-07T22:35:23","guid":{"rendered":"https:\/\/prisedujour.com\/?p=717"},"modified":"2021-12-07T23:02:00","modified_gmt":"2021-12-07T23:02:00","slug":"the-best-christmas-goose-meat-pie","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/12\/07\/the-best-christmas-goose-meat-pie\/","title":{"rendered":"La meilleure tourti\u00e8re d'outarde de No\u00ebl"},"content":{"rendered":"
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The Best Christmas Goose Meat Pie<\/h2>Course: Main<\/mark><\/span>Cuisine: English<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

1<\/p>hour <\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

1<\/p>hour <\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

2<\/p>hours <\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Pie crust<\/strong><\/li>
  • <\/span>

    2 1\/2 cups of all-purpose flour<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1 cup of cold unsalted butter, cubed (or rendered goose fat)<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of ice cold water<\/span><\/p><\/li>

  • Meat filling<\/strong><\/li>
  • <\/span>

    2 tbsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    6 garlic cloves, minced<\/span><\/p><\/li>

  • <\/span>

    1 large onion, finely chopped (1 1\/2 cups)<\/span><\/p><\/li>

  • <\/span>

    1 1\/2 of tsp salt<\/span><\/p><\/li>

  • <\/span>

    4 slices of bacon, grounded with the goose or thinly chopped<\/span><\/p><\/li>

  • <\/span>

    350g of goose breast, ground or thinly chopped (or any red game meat)<\/span><\/p><\/li>

  • <\/span>

    350g of ground pork<\/span><\/p><\/li>

  • <\/span>

    1 tsp of celery salt<\/span><\/p><\/li>

  • <\/span>

    1 small russet potato, in 0.5 cm (1\/4″) cubes or smaller<\/span><\/p><\/li>

  • <\/span>

    3\/4 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of ground nutmeg<\/span><\/p><\/li>

  • <\/span>

    1 tsp of dried rosemary<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of beef broth<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of parsley, chopped<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of maple syrup<\/span><\/p><\/li>

  • <\/span>

    1 egg yolk, mixed with 1 tsp of water, for egg wash<\/span><\/p><\/li>

  • Beet relish (optional)<\/strong><\/li>
  • <\/span>

    2 tbsp of olive oil
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 onion, thinly chopped<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of ginger, gratted<\/span><\/p><\/li>

  • <\/span>

    2 medium beets , peeled, cut into 0.5cm (1\/4″) cubes<\/span><\/p><\/li>

  • <\/span>

    1 1\/2 cups of water<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of sherry vinegar (or apple cider vinegar)<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of sugar<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of salt (or to taste)<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1 tsp of Dijon mustard<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • The pie crust (can be done in advance)<\/strong><\/li>
    • In a large bowl, mix the flour and salt. Add the butter and mix to crumb the butter. Add the water. Mix until uniform. <\/li>
    • Divide dough in half and flatten into discs. Cover with plastic wrap and refrigerate until firm, 1 hour (or more).<\/li>
    • Just before you start cooking the filling, roll 1 dough on a lightly floured surface to 0.5 cm (1\/4″) thickness. Transfer to a 9″ pie plate, letting excess hang over edge. Refrigerate for 20 min. Roll remaining dough to 0.5 cm (1\/4″) thickness, then refrigerate.<\/li>
    • The meat filling<\/strong><\/li>
    • Heat a large skillet under medium heat. Add the oil, the garlic, the onion and the salt. Cook until fragrant, 3 minutes. Add the bacon, the goose, the pork and the celery salt. Turn the heat to medium-high. Cook until the meat is mostly cooked while breaking down the meat, 5 minutes. <\/li>
    • Add the potato, the black pepper, the nutmeg and the rosemary. Cook until the meat is fully cooked while mixing every 30 second to 1 minute to create fond, 5-8 minutes.<\/li>
    • Add the beef broth, the parsley and the maple syrup. Cook until almost dry, 3 minutes. Remove the skillet from the heat.<\/li>
    • The meat pie<\/strong><\/li>
    • Preheat oven to 400F.<\/li>
    • Remove pie plate from refrigerator. Add filling to pie and smooth top. Place the second dough over filling. Trim excess dough to 1cm (1\/2″ excess) beyond edge of pie plate. Fold top edge underneath and crimp.<\/li>
    • Brush with egg wash, then cut 2-in. vents in the dough using a paring knife. Bake on a baking sheet on bottom rack of oven until pastry is golden brown and filling is hot, 50 to 60 minutes. Cover with foil during the last 10 to 15 minutes, if browning too quickly. Rest for 20 min before serving.<\/li>
    • The meat pie is now done! Enjoy with fruit relish, chutney, beet relish (described below) or good ol’ ketchup. The meat pie can also be covered and put in the freezer after step 2 of The meat pie section.<\/li>
    • Beet relish (optional)<\/strong><\/li>
    • Put medium saucepan over medium heat. Add the vegetable oil, the onion and ginger. Cook until onion is softened, 3 minutes.<\/li>
    • Add the beets, the water, the vinegar, the sugar, the salt and the pepper. Bring to a boil, then reduce heat to low and simmer until beets are just tender and liquid is slightly reduced, about 25 minutes. Remove from heat and stir in Dijon. Cool completely before serving.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The goose can be replaced with grocery bought ground beef or ground pork.<\/li>
      • The goose can be replaced with any red meat game meat. Ex: duck, deer, moose, elk, sheep, etc.<\/li><\/ul>\n\t\t\t\t<\/div>