MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Wine Tourtiere
 Categories: Stews, Wine, Herbs, Pastry
      Yield: 4 Servings
 
      1 tb (15 mL) oil
      1 tb (15 mL) butter
      2    Shallots; chopped
      3 cl Garlic; fine chopped
    1/3 lb (150 g) red* stewing meat;
           - diced in 1/2" x 1/2" (1
           - cm x 1 cm) cubes
    2/3 lb (300 g) red, lean ground
           - meat *
      1 c  (250 mL) red wine
      2 tb (30 mL) balsamic vinegar
      1 c  (250 mL) water
      2 tb (30 mL) capers; chopped
      2 tb (30 mL) Dijon mustard
      1 ts (5 mL) dried Provence herbs
      2 c  (500 mL) soft breadcrumbs
           Salt & pepper
      2    Short crust pastry shells
      1 lg Egg
 
  * Red meats: beef, veal, horse, lamb, etc.
  
  Set the oven @ 375°F/190°C.
  
  In a large casserole, heat the oil and melt the butter
  at high heat. Brown the shallots and garlic.
  
  Add meat cubes and sear. Add ground meat and cook
  thoroughly over medium heat.
  
  Deglaze with red wine and balsamic vinegar. Reduce by
  half.
  
  Add water and simmer over low heat until meat cubes
  are tender and drippings are absorbed.
  
  While cooking, add capers, mustard, Provence herbs,
  the diced soft breadcrumbs and season generously.
  
  In a pie plate containing a rolled out short crust
  pastry, spread the meat preparation. Brush with egg
  wash (beaten egg with a little water) and cover with
  a second rolled out pastry crust. Brush the upper
  short crust pastry with egg wash and make a few small
  slits to let the vapour escape.
  
  Cook in the centre of the oven for about twenty
  minutes or until the crust is well browned.
  
  From: http://www.metro.ca/recette
  
  Uncle Dirty Dave's Archives
 
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