Tourtière

Tourtière(French:[tuʁtjɛʁ],Quebec French:[tuʁt͡sjaɛ̯ʁ]) is aFrench Canadianmeat piedish originating from theprovinceofQuebec, usually made with mincedpork,vealorbeefand potatoes. Wild game meat such as bear meat or venison is sometimes used.It is a traditional part of the ChristmasréveillonandNew Year's Evemeal inQuebec.It is also popular inNew Brunswick, and is sold ingrocery storesacross the rest ofCanadaall year long. It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for thepassenger pigeonthat is now extinct in North America—was historically used as its filling before the 20th century.
Tourtière is notexclusive to Quebec. It is atraditionalFrench-Canadiandish served throughoutCanadaand the bordering areas of theUnited States. In theNew Englandregion of the U.S., especially inMaine,Rhode Island,Vermont,New Hampshire, andMassachusetts(e.g.,ChicopeeandAttleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish.
There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef,rabbitand game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière.
Tourtière du Lac-Saint-Jeanhas become the traditional and iconic dish of the region ofSaguenay,Quebec, since theSecond World War, and it has undergone several metamorphoses.
During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean".
Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759."
The tourtières of theSaguenay-Lac-Saint-Jeanarea and Eastern Quebec are slow-cooked deep-dish meat pies made withpotatoesand various meats (often including wild game or turkey) cut into small cubes.
Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, asTourtière du Lac-Saint-Jeanortourtière saguenéenneto distinguish it from the varieties of tourtière with ground meat.
In the Saguenay-Lac-Saint-Jean area, however, the varieties of tourtière with ground meat are typically referred to as "pâté à la viande" ("meat pie"), while the name "tourtière" is reserved exclusively for their local variety.
Tourtière inMontrealis made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning, andcinnamonandclovesgive it a distinctive flavour. Many people useketchupas a condiment, though the tourtière is also often eaten withmaple syrupormolasses, orcranberrypreserves.
Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.
Tourtière is an integral part of holiday-time meals forFrench Canadiansin theWinnipegneighbourhoods ofSt. BonifaceandSt. Norbert, as well as in Manitoba's ruralFrancophoneareas. Browned meat is seasoned with varying combinations ofsavory,nutmeg, cloves, cinnamon,celery salt, drymustard,saltand pepper.
Acadiantourtière, orpâté à la viande(pâté is casserole or pie), is apork piethat may also contain chicken, hare and beef.Pâté à la viande varies from region to region inNew Brunswick,Nova ScotiaandPrince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known aspetits cochons(little pigs).