Wild Rice Goose and Other Dishes of the Upper Midwest by John G. Motoviloff

Author:John G. Motoviloff [Motoviloff, John G.]
Language: eng
Format: epub
Publisher: University of Wisconsin Press

GOOSE TOURTIERE

The hearty tourtiere, or French Canadian meat pie, evokes seventeenth-century Canada. Tasting its old-fashioned spices—cloves, allspice, and cinnamon—tucked inside a flaky crust, you can almost see a hungry voyageur sitting down to this, along with a cask of ale, as snow falls outside on the stone walls of the fort. Today, this dish is traditionally made with pork. But adding goose (or any game meat) is no stretch, since it was more abundant than domestic meat in the days of early settlement.

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