Temiscaming bison and cheddar meat pie
A tourtiere alternative
From Anita Stewart's book Canada: The Food, The Recipes, The Stories
Debbie Demers of Earlton, Ont., uses ingredients from her area to make this fabulous rendition of meat pie. She uses great cheddar cheese from Thornloe; local bison from Biz Meats (Earlton) and pungent garlic scapes preserved in oil by Ghislain Trudel of Val D’Or, Que., who calls them "flowers."
I love it with a hearty northern beer.
675 g (1½ pounds) ground bison meat
1 medium onion, chopped
30 mL (2 tablespoons) garlic scapes either fresh or preserved in oil or 15 mL (1 tablespoon) minced garlic
1 stalk celery, including leaves, chopped
250 mL (1 cup) beef stock
30 mL (two tablespoons) cornstarch
2 - 5 mL (½ - 1 teaspoon) freshly ground pepper
5 mL (1 teaspoon) Worcestershire sauce
5 mL (1 teaspoon) hot sauce
Chili powder, to taste
375 mL (1½ cups) grated Thornloe old cheddar
25-centimetre (10-inch) unbaked deep, double crust pie shell
Brown bison thoroughly in a heavy skillet. Add onion, garlic and celery. Continue cooking, over low–medium heat until vegetables are tender.
Combine beef stock and cornstarch; stir into bison mixture. Add pepper, Worcestershire and hot sauce and chili powder. Taste and correct seasonings.
Stir in cheese till melted. Let cool for 10 minutes before pouring into unbaked pie shell. Cover with remaining pastry, crimp edges and cut small slits in top crust to let steam escape.
Bake in preheated 180 C (350 F) oven for 40 to 45 minutes or until golden brown.
Let stand for about 15 minutes to cool before serving.