Venison and Boar Tortiere



  • 1 pound ground Wild boar
  • 1 pound ground Venison
  • 1 medium-size onion, diced
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • Dash allspice
  • Dash ground cloves


  • 1 cup salted butter
  • 4 cups all-purpose flour
  • 6 to 10 tablespoons cold water, as needed
  • 1 egg yolk mixed, for glazing


1. Heat a sauté pan and add wild boar, venison, onions and garlic. Add the spices. Simmer over
medium heat until the meat is no longer pink (about 30 minutes).
2. Remove from heat, cover and allow to cool before refrigerating. This should be prepared a day
in advance.
3. In a medium bowl, mix butter and flour until combined. The texture should be crumbly. Working
quickly, add water and blend just until dough comes together. Shape into a disc, wrap and chill for
30 minutes.
4. Preheat oven to 375 F.
5. On a lightly floured surface, cut dough in half, roll out to just less than 1/4-inch thickness and
transfer it to an 8-inch spring-form pan.
6. Fill with tourtière filling.
7. Roll out the remaining dough, cut a hole in centre (for steam to escape) and place on top of
filling. Pinch the edges of crust together and brush with egg wash.
8. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove
from pan and serve.