Ouais. Pas pire! Looks good. I'll have to try it. Our family's recipe is quite a bit simpler. We use 1/2 and 1/2 beef and pork. Actually we'll skip the beef for moose, elk or bison when we have it. This gives a leaner tourtiere. Deer is okay if it isn't too gamey. We usually spice with diced onions, a bit of cinnamon or ground cloves. Liquify the onions if my sister in law is coming. This year we tried a couple pies using Herb de Provence. A keeper! The latest variation is making gluten free tourtiere for a daughter with celiac. My mother in law's recipes used potatoes but ours don't. In the Saguenay they often used potatoes as the topping becomes a shepard's pie;) The original tourtiere in "old" New France was made with Tourtes or tourterelles (young-uns) (wild passenger pigeon, now extinct). Thus the origin of the word Tourtiere. Very interesting, Normand - thanks for sharing your experience here. PJH

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