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         Bison Tourtiere Pie

Buffalo Tourtiere Pie

Tourtiere is a savory meat pie that originates from Quebec. Traditionally enjoyed around Christmas and New Year's, it is now often made and served throughout the winter.

Use a ground pork and bison combination that has a total fat content of about 15%.

Great served with a crisp green salad on the side.
        Ingredients For Meat Filling
 
2 tbsp
2 tbsp
2 cups
1 1/2 tsp
1 cup
1 lb
1 lb
1/4 cup
1/4 tsp
1/4 tsp
1/4 tsp
1 1/4 tsp
1/4 to 1/2 tsp
1/4 cup (packed)
 
butter
canola oil
finely chopped onions
garlic, minced
canned tomatoes, chopped
ground bison
ground pork
water
ground cloves
ground allspice
ground cinnamon
salt
freshly ground black pepper
chopped fresh parsley

        Ingredients For A 10" Double Short Crust Deep Dish All-Butter Pastry Dough
 
3 cups
1 tsp
1 cup
1/3 cup
1 tbsp
1
2 tbsp
 
sifted all-purpose flour
salt
unsalted cold butter, cubed
cold water
white vinegar
egg, beaten
light cream

        Directions For Meat Filling

  • In a large saucepan melt butter over medium heat, add the canola oil.

  • Sauté onions and garlic until soft, about 8 to 10 minutes.

  • Stir in tomatoes, pork, bison, water, cloves, all spice, cinnamon, salt and pepper.

  • Continue to cook over medium to medium-high heat, stirring to break up any clumping if it occurs. Cook until the meat mixture is practically dry. This will take 20 to 30 minutes.

  • Allow mixture to cool slightly, mix in chopped parsley.
        Directions For Pastry Crust

  • Note: Our preference is home-made pastry. However, a ready-to-use product like Pillsbury's unroll-and-fill pastry for a 9-inch pie shell can be substituted. Follow our baking directions, but don't overfill pie shell. Hold back 3/4 to 1 cup of meat filling. Extra filling sprinkled over mashed potatoes, topped with some gravy, makes a great winter lunch.


  • Combine flour and salt in a large bowl. Cut in the cubed butter with a pastry cutter until the mixture resembles course breadcrumbs.

  • Combine the water and vinegar in a measuring cup. Sprinkle into flour mixture. Knead the dough into a ball. Do not overwork the dough this should only take a minute or two.

  • Divide and flatten dough into two equal disc-shaped portions. Wrap each in plastic and refrigerate for 45 minutes.

  • Take one portion of dough from the refrigerator. Roll it out on top of a piece of waxed paper that has been dusted with some flour. Be sure to roll it out wide enough to fill the bottom of the 10" pie plate. Slide the dough from the waxed paper into the bottom of the pie plate. Work the dough by hand so it fills the bottom and sides of the pie plate.

        Directions For Finishing And Baking

  • Set the oven at 450F, or 425F if using a convection oven.

  • Evenly spread the cooled meat filling over the bottom layer of pastry.

  • Take the second portion of pastry from the refrigerator. Roll it out on a piece of flour-dusted wax paper so that it is just wide enough to cover the top of the pie. Place the wax paper holding the rolled out pastry directly over the pie. Gently slide and remove the wax paper from the pie. Crimp and seal the pastry edges. Using a sharp knife slit the top crust in 2 or 3 places. Slits should be about 1 1/2 inch in length

  • Combine the egg and cream in a measuring cup to form egg wash. Using a pastry or basting brush, coat the top crust with the egg wash. Note: you probably won't use all the egg wash.

  • Put the pie in preheated oven and bake for 10 minutes before lowering the heat. Lower heat to 350F (regular oven), or 325F (convection) and bake for 40 minutes more.

  • Remove from oven and let rest for 20 to 30 minutes before serving. Also good served later at room temperature or right from the refrigerator.