1 cup good-quality chicken or veal stock, divided. 1 tsp powdered gelatin. 1 tbsp olive oil. 1 lb ground pork, preferably not lean. 1 lb ground veal. Kosher salt and freshly ground black pepper ...

Filling. Heat a sauté pan and add pork, venison, onions and garlic. Add the spices. Simmer over medium heat until the meat is no longer pink (about 30 minutes).

Return the meat and onions to the frying pan and cook for another 10 minutes, chopping up the meat as it cooks. Add the remaining ingredients to the meat (broth, mashed potatoes and spices), and ...

Moving the dessert from a tart pan to a 9-inch square pan simplifies the process and makes it accessible to even more bakers. Browse our Recipe Finder for more than 9,000 Post-tested recipes at ...

To prepare filling, set a large pan over high heat. Crumble in ground pork, beef, ... including the ground venison you’ll need for this recipe. 93 Front St. E., 416-366-4465.

They aren't sure where this version of the French Canadian meat pie came from, but one thing is clear: It isn't Christmas without tourtière.

They aren't sure where this version of the French Canadian meat pie came from, but one thing is clear: It isn't Christmas without tourtière.

All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

They aren't sure where this version of the French Canadian meat pie came from, but one thing is clear: It isn't Christmas without tourtière.