Fisherman Posted January 19, 2014 Report Share Posted January 19, 2014 Making a Tourtiere a la Saguenay. When it miserable out and the fish don't want to come for supper, you get out some deer, moose, bunny and pork, potatoes, onions and garlic. Roll out the pastry into the big blue roaster, add the ingredients, cover with more pastry and slow bake for 5 hours. Link to comment Share on other sites More sharing options...
kuhaman Posted January 19, 2014 Report Share Posted January 19, 2014 That looks fantastic! Link to comment Share on other sites More sharing options...
manitoubass2 Posted January 19, 2014 Report Share Posted January 19, 2014 I dont think ive ever had anything like that before. But it sure as heck sounds and looks delicious!!!!! Link to comment Share on other sites More sharing options...
jbailey Posted January 19, 2014 Report Share Posted January 19, 2014 quite the mix, looks delicious! Link to comment Share on other sites More sharing options...
Fisherman Posted January 19, 2014 Author Report Share Posted January 19, 2014 When the wife sneaks in seconds while I wasn't looking and then she looks like a squirrel with cheeks full of nuts, it has to be good. Thanks. Link to comment Share on other sites More sharing options...
Joey Posted January 19, 2014 Report Share Posted January 19, 2014 Look delish! Link to comment Share on other sites More sharing options...
Phil 65 Posted January 20, 2014 Report Share Posted January 20, 2014 Wow looks good can almost smell it Mmmmm Link to comment Share on other sites More sharing options...
Renegade67 Posted January 20, 2014 Report Share Posted January 20, 2014 Wow, the only one I've had was made with ground pork and potatoes....Yours looks infinitely better!!!! Now I'm hungry! Link to comment Share on other sites More sharing options...
Joeytier Posted January 20, 2014 Report Share Posted January 20, 2014 That's a tick touriére! Looks hearty. Nice job Link to comment Share on other sites More sharing options...
Rod Caster Posted January 20, 2014 Report Share Posted January 20, 2014 Meaty! Link to comment Share on other sites More sharing options...
manitoubass2 Posted January 20, 2014 Report Share Posted January 20, 2014 (edited) That and two beers = 12 hour sleep Edited January 20, 2014 by manitoubass2 Link to comment Share on other sites More sharing options...
wormdunker Posted January 20, 2014 Report Share Posted January 20, 2014 looks yummy! Could you email me some? Link to comment Share on other sites More sharing options...
Fisherman Posted January 20, 2014 Author Report Share Posted January 20, 2014 I can email you some, but for some reason the taste just isn't the same.. Link to comment Share on other sites More sharing options...
Nipfisher Posted January 20, 2014 Report Share Posted January 20, 2014 (edited) Fisherman, that is very similar to Sea pie. Lots of communities up North have Sea Pie dinners where people contribute fish and wild game and it is cooked in the same fashion as in your picture. From Wikipedia Sea-pie is essentially a layered meat pie made with meat or fish,[1] and is known to have been served to British sailors during the 18th century.[2] Its popularity was passed on to the New England colonies sufficiently to be listed in American Cookery. In Quebec this dish is called cipaille, cipâtes or six-pâtes (in French), and is a traditional Quebec dish. The French name originated as an adaptation of sea-pie.[3] Edited January 20, 2014 by Nipfisher Link to comment Share on other sites More sharing options...
Fisherman Posted January 20, 2014 Author Report Share Posted January 20, 2014 The way my MIL explained it to me, Cipates is more of a Q City/Montreal thing, something like small meat pies. Tourtiere with the cubed meat is more of a Saguenay Lac St Jean thing. Besides that, they're both good. Link to comment Share on other sites More sharing options...
Fish Farmer Posted January 20, 2014 Report Share Posted January 20, 2014 Looks like you gots left-overs, I'll be right over That looks dam good. Link to comment Share on other sites More sharing options...
Sinker Posted January 21, 2014 Report Share Posted January 21, 2014 looks great! The leftovers are even better! s. Link to comment Share on other sites More sharing options...
Rich Posted January 21, 2014 Report Share Posted January 21, 2014 Wow, that has to be the best looking/sounding tourtiere I've ever come across! Nice job! Link to comment Share on other sites More sharing options...
Headhunter Posted January 21, 2014 Report Share Posted January 21, 2014 A bottle of Frank's Hot Sauce and that's a meal worth eatin! HH Link to comment Share on other sites More sharing options...
misfish Posted January 21, 2014 Report Share Posted January 21, 2014 Dang Erich.Looks delish. You got me thinking about making a steak and kidney pie this weekend. Link to comment Share on other sites More sharing options...
wallyboss Posted January 21, 2014 Report Share Posted January 21, 2014 YUMMYY that looks really good, reminds me of home. My Mom is a Tremblay, her Dad was from Lac St. Jean so I've eaten a lot of those tourtieres, my Mom's Alzheimers has destroyed my favorite cook book!! Link to comment Share on other sites More sharing options...
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