Name: Roch Voisine’s Cipaille
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 12 serving(s)
Ingredients: 6 cups (900 g) unbleached all-purpose flour; 1 tsp salt; 2 1/2 cups (625 ml) water; 3 tbsp chicken broth powder; 4 cups (1 litre) boiling water; 1 lb (450 g) beef fat; 3 1/2 lb (1.6 kg) mixed wild game meat (such as venison, moose, hare, partridge), patted dry and cut into large pieces (see note); 5 onions, cut into large pieces; 3 1/2 lb (1.6 kg) potatoes, peeled and cut into large pieces (about 12 potatoes)

Note from Ricardo

For the venison and moose, we used sirloin and top sirloin. The hare and partridge should not be deboned or their delicate meat will dry out. The hare should be hole and the partridge cut in half. Watch out for small bones!

Roch Voisine’s Cipaille

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note