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Tourtiere with Tomato Jam and Pickled Vegetables

Tourtiere with Tomato Jam and Pickled Vegetables
Cook Time
1h
Yields
6 servings

Recipe by Connie DeSousa from Top Chef Canada Episode 10.

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ingredients

Tourtiere

1 ½
lb(s) venison chops, meat separated from bones and diced
1 ½
lb(s) veal chops, separated from bones and diced
1
cup all purpose flour, plus extra for dusting
¼
cup olive oil
3
slices of bacon, diced
1
onion, diced
1
clove garlic, minced
2
cup red wine
2
Yukon gold potatoes, peeled and diced
1
carrot, diced
1
plum tomato, diced
4
sprig thyme
2
bay leaves
2
Tbsp butter
1
cup chanterelle mushrooms
6
cipollini onions
7
cup veal stock
600
g (2 sheets) store bought puff pastry, thawed and cool
1
egg, whisked
1
Tbsp water

Pickled Vegetables

½
cup vinegar
1
cup water
¼
cup sugar
¼
cup salt
1
beet, peeled and thinly sliced using a mandolin
1
carrot, thinly sliced into rounds using a mandolin
¼
tsp caraway seeds

Assembly

Tourtiere
Tomato Jam
Pickled Vegetables
1
Tbsp tarragon leaves
1
Tbsp parsley leaves

Tomato Jam

1
Tbsp olive oil
1
onion, diced
1
clove garlic, chopped
2 14
oz can of whole tomatoes, drained
¼
cup vinegar
¼
cup sugar
1
sprig of thyme
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directions

Step 1

Preheat oven to 400F.

Step 2

Place 6, Le Creuset Rectangular 0.5 Litre Dishes on a baking tray.

Step 3

Place venison and veal bones in a Le Creuset Stainless Steel Roasting Pan. Roast in oven until brown, approximately 30 minutes. Remove and set aside.

Step 4

In a large bowl, add flour, season diced meat with salt and pepper and coat in flour.

Step 5

Heat 1 tablespoon of olive oil in a large Le Creuset French Oven. In batches, sauté until golden. Remove and set aside. Brown remaining meat in batches with remaining olive oil. Set aside for assembly of Tourtiere.

Step 6

Place bacon in the same French Oven over medium heat. Cook until crisp and fat has rendered, approximately 3 minutes.

Step 7

Add onions and garlic to bacon, sauté until golden.

Step 8

In 3 stages, deglaze with red wine and reduce until evaporated, reserving ½ cup of wine.

Step 9

Add potatoes, carrot, tomato, thyme, bay leaves, browned diced meat, roasted bones and 6 cups of stock to pot, stir.

Step 10

Deglaze roasting pan from roasted bones with remaining wine, add to pot, stir and simmer.

Step 11

Heat 1 tablespoon of butter in a sauté pan over medium heat. Add chanterelles, season with salt and pepper. Sauté until golden, add to pot.

Step 12

Add 1 tablespoon of butter to the same sauté pan. Add cipollini onions, sauté until golden brown. Add remaining veal stock, stir and simmer until onions are tender, approximately 10 minutes. Add to pot. Bring to a simmer, cover and cook until meat is tender, skimming occasionally, approximately 2 hours.

Step 13

Remove bones, bay leaves and thyme.

Step 14

Ladle stew 1 cm below the top of oven proof dishes.

Step 15

Whisk water and egg together.

Step 16

On a floured surface, roll out pastry ¼ inch thick. Cut out 6 pieces of pastry to cover tops of oven proof dishes. Adding an extra inch around the pastry.

Step 17

Brush edges of dishes with egg wash. Centre pastry over stew; gently press excess pastry to dishes.

Step 18

Brush pastry with egg wash, poke holes for steam to escape and bake until golden, puffed and filling is bubbling, approximately 30 minutes.

Step 19

Place vinegar, water, sugar and salt in a small pot over medium-high heat. Bring to a boil.

Step 20

Place beets and carrots in individual bowls. Add equal amounts of caraway seeds to each bowl.

Step 21

Divide and pour hot pickling liquid over beets and carrots. Toss and place in fridge to cool, approximately ½ hour.

Step 22

Place Tourtiere on the right hand side of each plate.

Step 23

Spoon 2 tablespoons of Tomato Jam in centre of plate.

Step 24

Place ¼ cup of Pickled Vegetables beside Tomato Jam, garnish with parsley and tarragon leaves, serve.

Step 25

Heat olive oil in a small pot over medium heat.

Step 26

Add onions and garlic, sauté until golden and tender.

Step 27

Add tomatoes, vinegar, sugar and thyme. Season with salt and stir.

Step 28

Cook until liquid has evaporated and tomatoes are shiny, approximately 45 minutes to 1 hour.

Step 29

Remove thyme sprig and place in a blender, puree until smooth. Set aside for assembly.

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