Hi dear Marie France and Peter Anton, Very long long time no see you all, very very happy to see you on UA-cam. May The Lord Bless you all the best 🙏 love you ❤
Hi Youli how are you both? We started this channel for fun and my passion for cooking. I have more UA-cam Channels like Marie-France Garon. We miss you both and Singapore. Wishing you a Happy Easter and lots of love from us.
Would you by chance have the recipe of making head cheese? Our Dad make it with pork roasts and he boiled them. But from there we don't know what spices, or anything else he did. He never shared his recipe, and he's since passed. It would be so wonderful if you knew this recipe.
Voici ma recette de Six Pates, La meme procedure et les meme epices avec le porc. Six Pâtes du Lac St Jean Ingrédients Pour réaliser cette Recette, vous aurez besoin des ingrédients suivants: Pour les pâtes 250 g de lièvre 250 g de chevreuil 250 g de perdrix 250 g d’orignal 250 g de lard salé haché 2 kg de pommes de terre pelées, coupées en cubes ou en tranches 1 gros oignon émincé Abaissées de pâte brisée Pour la marinade 1 l de vin rouge sec 1 poignée de gros sel marin 6 gros oignons en tranches Thym Clou de girofle Feuille de laurier Cannelle, baies de genièvre Bouillon 2 l d’eau Les os du gibier encore un peu garnis 1 oignon 1 carotte 1 branche de céleri Sel, poivre Instructions Préchauffez le four th.5 (160ºC). Laissez mariner la viande désossée et coupée en cubes pendant 24 heures dans la marinade. Tapissez la tourtière ou un gros chaudron en fonte avec la première abaissée. Déposez une rangée de pommes de terre, quelques tranches d’oignons et recouvrez avec un rang de gibier sur lequel vous déposez le quart du lard salé. Recommencez l’opération pour chaque type de viande de chasse et recouvrez avec la seconde abaissée. Scellez les bords à l’eau ou au lait. Découpez un cercle de pâte au centre de l’abaissée supérieure et versez le bouillon presque à ras bord. Couvrez et enfournez 3 heures. Enlevez le couvercle et laissez dorer la pâte. Pour le bouillon, mettez tous les ingrédients dans une casserole et laissez frémir pendant 2 heures. Filtrez et ajoutez le jus de la marinade (passée à l’étamine) dans la proportion 1/4 de marinade pour 3/4 de bouillon. Rectifiez l’assaisonnement.
I am a bit surprised there is no nutmeg in the meat mixture, I dated a French Canadian woman and had enjoyed the meat pies her family made and they all had nutmeg. Did you swap out mashed potato for bread crumbs? I looks delicious.
Perhaps, I will add nutmeg in my next batch. There is no potatoes. Every family have their own version. I know they add potatoes in la tourtiere du Lac St-Jean
@@HealthyCookingforFoodLovers I think their family lived near Saint-Jean-de-Dieu, almost due North from Lake Témiscouata and the Fort Kent, Maine border crossing
Hi dear Marie France and Peter Anton,
Very long long time no see you all, very very happy to see you on UA-cam. May The Lord Bless you all the best 🙏 love you ❤
Hi Youli how are you both? We started this channel for fun and my passion for cooking. I have more UA-cam Channels like Marie-France Garon. We miss you both and Singapore. Wishing you a Happy Easter and lots of love from us.
Love that you’re using your Mom’s large yellow mixing bowl.
I have lots of mom’s things… great reminder of her 😍
great recipe...just like my mom...great video..good cameraman..merci pour la bonne recette
Thank you! I love cooking and helping people with their cooking. The Cameraman is my husband. He loves eating.
You great cooking mama !!....good jobs........love you....from Malaysia.
Love cooking my Mum's recipes!
What a fantastic recipes ....Your camera man is fabulous
He makes me look good!!!!
Very tasty and delicious loved the recipe from your mother and Grandma! I really enjoyed the Meat Pie! 😎
Glad you enjoyed it
This is very close to our family recipe for meat pie. Ours calls for potato as well in with the meat. That helps hold it all together.
Yes, it is very nice with potatoes as well. so many different variations depending on family recipes
Would you by chance have the recipe of making head cheese? Our Dad make it with pork roasts and he boiled them. But from there we don't know what spices, or anything else he did. He never shared his recipe, and he's since passed. It would be so wonderful if you knew this recipe.
Voici ma recette de Six Pates, La meme procedure et les meme epices avec le porc.
Six Pâtes du Lac St Jean
Ingrédients
Pour réaliser cette Recette, vous aurez besoin des ingrédients suivants:
Pour les pâtes
250 g de lièvre
250 g de chevreuil
250 g de perdrix
250 g d’orignal
250 g de lard salé haché
2 kg de pommes de terre pelées, coupées en cubes ou en tranches
1 gros oignon émincé
Abaissées de pâte brisée
Pour la marinade
1 l de vin rouge sec
1 poignée de gros sel marin
6 gros oignons en tranches
Thym
Clou de girofle
Feuille de laurier
Cannelle, baies de genièvre
Bouillon
2 l d’eau
Les os du gibier encore un peu garnis
1 oignon
1 carotte
1 branche de céleri
Sel, poivre
Instructions
Préchauffez le four th.5 (160ºC).
Laissez mariner la viande désossée et coupée en cubes pendant 24 heures dans la marinade.
Tapissez la tourtière ou un gros chaudron en fonte avec la première abaissée.
Déposez une rangée de pommes de terre, quelques tranches d’oignons et recouvrez avec un rang de gibier sur lequel vous déposez le quart du lard salé.
Recommencez l’opération pour chaque type de viande de chasse et recouvrez avec la seconde abaissée.
Scellez les bords à l’eau ou au lait.
Découpez un cercle de pâte au centre de l’abaissée supérieure et versez le bouillon presque à ras bord. Couvrez et enfournez 3 heures.
Enlevez le couvercle et laissez dorer la pâte. Pour le bouillon, mettez tous les ingrédients dans une casserole et laissez frémir pendant 2 heures.
Filtrez et ajoutez le jus de la marinade (passée à l’étamine) dans la proportion 1/4 de marinade pour 3/4 de bouillon. Rectifiez l’assaisonnement.
What is the alternative for shortening? It's not available in my country! Thanks
A mix of butter and oil
@@SushilSthapitsush unsalted butter
0: 55 seconds, making twelve where are the other eleven?
Yes, we had 12 pies for our family Christmas dinner. So delicious
@@sparkyshandler they are on the table 😍 Thank you for your comment.
Do I over the meat when it is simmering?
@@DebbieMurphy-c5b Hi Debbie, do you mean if you keep stirring while simmering? If yes, the answer is yes. Hope you enjoy!
I am a bit surprised there is no nutmeg in the meat mixture, I dated a French Canadian woman and had enjoyed the meat pies her family made and they all had nutmeg. Did you swap out mashed potato for bread crumbs? I looks delicious.
Hi, Chris, It wasn't in my mother's & family's recipe.
Perhaps, I will add nutmeg in my next batch. There is no potatoes. Every family have their own version. I know they add potatoes in la tourtiere du Lac St-Jean
Finally a recipe with bread crumbs instead of potatoes. Thank you.😊
@@HealthyCookingforFoodLovers I think their family lived near Saint-Jean-de-Dieu, almost due North from Lake Témiscouata and the Fort Kent, Maine border crossing
@@chrisdaniel1339 this is a very nice area…
Do you have the link to the recipe?
Sorry Ann, the ingredients are on the video, I don’t have it in writing.
But the video is for 12 pies?
you forgot to add mashed potatoes to the meat at the end
She added bread crumbs instead of potatoes. Both are for binding the meat together
A few things missing. Potato, nutmeg….
Yes, this is for your recipe from your family. This is my family recipe.
Why don't you eat it on Camera ?
I normally do however all the pies were needed for all my family at Christmas. Thank you for the question
Cups. 🤬🤬
not sure???
You don't even know own how to roll out the dough or use a rolling pin... disaster after disaster
Thank you so much for your comment. Can you please teach me?