#cooking #deerrecipe #wildgame
Using meat from a whitetail deer I harvested with my bow, I make deer meat pie in the primitive earthen oven that I made with clay cob. Meat pie baked with the spices that I used is a traditional Quebec French recipe that dates back hundreds of years and was common in my family as my grandmother (my dad’s mother) was French and lived on the the east coast of Canada. It is called “tourtiere” or “tortiere”, named after the cooking vessel that it was baked in. Before bed in the log cabin, I open up the book that I learned how to play the banjo from when I was a kid and I start from page one, practicing cords and finger picking to see if I can get back to where I left off 30 years ago. I played banjo and guitar for about 7 years each when I was young. I played the guitar on and off over the years, but I haven’t picked up the banjo in far too long to remember much of what I learned.
The recipe for the tourtiere filling is as follows, although I made a lot of changes to suit my taste and availability of ingredients.
2 lbs venison, 1 cup of bread crumbs, 2 mushrooms, 1 onion, 1 bud of garlic, fresh sage, cinnamon, nutmeg, salt, pepper, 3 cloves. Cook the meat thoroughly first and then put it in the pie crust and bake until the crust is golden.
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