Muskrat Meatpie Recipes

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TOURTIERE (MEAT PIE)



Tourtiere (Meat Pie) image

This easy meat pie is made is a hearty and delicious mixture that is baked inside a flaky pie crust!

Provided by Holly Nilsson

Categories     Beef     Dinner     Entree     Main Course

Time 1h45m

Number Of Ingredients 14

1 pound lean ground pork
½ pound lean ground beef
1 small onion (finely diced)
2 cloves garlic (minced)
1 large russet potato (peeled & cubed)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon dried thyme leaves
½ teaspoon allspice
⅛ teaspoon cloves
½ cup beef broth
1-2 tablespoons breadcrumbs (if needed)
pastry for a 9-inch double-crust pie

Steps:

  • Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
  • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
  • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
  • Preheat oven to 425°F.
  • Line a deep-dish pie plate with crust and add filling.
  • Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
  • Bake for 45-55 minutes or until bubbly and crust is golden.

Nutrition Facts : ServingSize 1 slice, Calories 558 kcal, Carbohydrate 36 g, Protein 25 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 742 mg, Fiber 2 g, Sugar 1 g

GROUND BEEF MEAT PIE



Ground Beef Meat Pie image

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.

Provided by Sam | Ahead of Thyme

Categories     Beef

Time 1h30m

Number Of Ingredients 14

1/3 cup butter
1 cup onions, finely chopped
2 tablespoons garlic, minced
1 tablespoon parsley, finely chopped
1 lb. ground beef
2 medium potatoes, peeled and grated
2 carrots, peeled and grated
1 tablespoon Worcestershire sauce
1 tablespoon dark soy sauce
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup Panko breadcrumbs
9-inch double crust pie dough
1 egg, beaten (for egg wash)

Steps:

  • Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
  • Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
  • Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
  • Preheat the oven to 400°F.
  • Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
  • Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
  • Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
  • Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
  • Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

Nutrition Facts : ServingSize 1 slice, Calories 478 calories, Sugar 3.7 g, Sodium 1109.1 mg, Fat 24.1 g, SaturatedFat 11.2 g, TransFat 0.1 g, Carbohydrate 48.6 g, Fiber 3.7 g, Protein 16.8 g, Cholesterol 54.2 mg

MUSKRAT MEATPIE



Muskrat Meatpie image

Muskrat Meatpie is served in pie shaped wedges. Try it with rice and greens. You'll love it. It tastes like chicken.

Provided by Elaine Brown

Categories     Wild Game

Time 14h

Yield 1 meatpie, 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs muskrat
1 tablespoon salt
1 quart water
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
2 eggs, beaten
1 teaspoon salt
3/4 cup dry breadcrumbs
1/2 teaspoon pepper
1 1/4 cups evaporated milk
1 teaspoon Worcestershire sauce
1/2 onion, minced
1 dash Tabasco sauce

Steps:

  • Soak muskrat overnight in salted water with 1 tablespoon salt to 1 quart water.
  • Remove meat from bones and grind.
  • Mix ground meat all with other ingredients.
  • Place in pie dish or other baking pan.
  • Place dish in a pan containing hot water.
  • Bake in oven (350 degrees F) 1.5 hours.

Nutrition Facts : Calories 114.4, Fat 4.7, SaturatedFat 2.3, Cholesterol 57.9, Sodium 1307.4, Carbohydrate 12.2, Fiber 0.6, Sugar 1, Protein 5.7

FAVORITE FRENCH CANADIAN MEAT PIE



Favorite French Canadian Meat Pie image

I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1-1/4 pounds ground pork
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup grated onion
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon rubbed sage
1/8 teaspoon ground cloves
1/4 cup plus 2 tablespoons water, divided
1/4 cup dry bread crumbs
1 egg
Dough for double-crust pie

Steps:

  • In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

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