Name: Claudette Taillefer’s Christmas Meat Pie
Prep time: 1 h
Cook time: 5 h
Total time: 6 h
Yield: 12 serving(s)
Ingredients: 2 onions, chopped; 2 carrots, peeled and thinly sliced; Marjoram, savory and thyme, to taste (or, alternatively, dried Herbes de Provence); 1 bay leaf; 1 stalk celery, sliced; 3 cloves garlic, crushed; 2 cups (500 ml) white wine; Salt and pepper; 1 duck, deboned and cubed; 1 hare, deboned and cubed; 1/2 lb (250 g) thick bacon slices, cut into small dice; 2 large pastry crusts; 10 potatoes, peeled and diced; 1 cup (250 ml) chicken broth or stock, approximately

Preparation

- In a large bowl, combine all of the marinade ingredients. Add the meat, except for the bacon, cover and let marinate overnight in the refrigerator.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- In a large saucepan, brown the bacon and add to meat mixture. Set aside.
- Roll out the dough. Line a heavy 2.5 litres (10 cups) saucepan with 1 sheet of dough. Cover with a layer of meat and a layer of potatoes. Repeat until the pan is full (it will need about 4 layers of meat and 3 layers of potatoes). Pour the remaining marinade and the broth over the meat.
- Cover with the remaining pastry dough. Make a hole in the centre of the pie. Place an aluminum foil funnel, 2.5-cm (1-inch) deep, to prevent the juices from overflowing. Decorate the pie with the leftover dough. Bake for 1 hour, reduce the oven’s temperature to 120 °C (250 °F). Bake for another 4 hours. If the pie gets too dark, cover with aluminum foil.

Claudette Taillefer’s Christmas Meat Pie

Categories

Ingredients

Marinade

Preparation

Personal Note