Cipaille Recipe (Venison and Duck Meat Pie)

Name: Cipaille Recipe (Venison and Duck Meat Pie)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 10 to 12
Cuisine: Québécoise
Ingredients: 1 ¾ lb (800 g) venison (or beef cubes), cut into large cubes; 3 duck breasts, fat trimmed, cut into large cubes (about 800 g once trimmed); 3 onions, cut into large pieces; 3 celery stalks, finely diced; 3 carrots, peeled and sliced; 4 garlic cloves, crushed; 2 bay leaves; ½ tsp (2 ml) ground cloves; ½ tsp (2 ml) ground cinnamon; 1 tbsp (15 ml) herbes de Provence; 1 cup (250 ml) full-bodied red wine, such as a Tempranillo or a Bordeaux (or beef broth); 1 cup (250 ml) beef broth; Salt and pepper; 4 cups (1 L) unbleached flour; 1 tbsp (15 ml) baking powder; 1 pinch salt; ¾ cup (180 ml) vegetable shortening; 1 cup (250 ml) cold water; ¼ cup (60 ml) vegetable oil; 1 egg yolk; 1 package (375 g) maple bacon, cut into large pieces; 2 apples, peeled and diced; 3 ½ lb (1.6 kg) potatoes, peeled and cut into large pieces; 1 ½ cups (375 ml) hot beef broth, plus more as needed; 1 egg yolk beaten with 1 tbsp (15 ml) milk, for the egg wash

Preparation 1 h
Refrigeration 6 h
Cooking 3 h
Servings 10 to 12
Freezing Absolutely

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Marinade

1 ¾ lb (800 g) venison (or beef cubes), cut into large cubes
3 duck breasts, fat trimmed, cut into large cubes (about 800 g once trimmed)
3 onions, cut into large pieces
3 celery stalks, finely diced
3 carrots, peeled and sliced
4 garlic cloves, crushed
2 bay leaves
½ tsp (2 ml) ground cloves
½ tsp (2 ml) ground cinnamon
1 tbsp (15 ml) herbes de Provence
1 cup (250 ml) full-bodied red wine, such as a Tempranillo or a Bordeaux (or beef broth)
1 cup (250 ml) beef broth
Salt and pepper

Pastry

4 cups (1 L) unbleached flour
1 tbsp (15 ml) baking powder
1 pinch salt
¾ cup (180 ml) vegetable shortening
1 cup (250 ml) cold water
¼ cup (60 ml) vegetable oil
1 egg yolk

Assembly

1 package (375 g) maple bacon, cut into large pieces
2 apples, peeled and diced
3 ½ lb (1.6 kg) potatoes, peeled and cut into large pieces
1 ½ cups (375 ml) hot beef broth, plus more as needed
1 egg yolk beaten with 1 tbsp (15 ml) milk, for the egg wash

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Preparation

The day before, in a very large bowl, combine the venison, duck, onions, celery, carrots and garlic.
Add the bay leaves, cloves, cinnamon, herbes de Provence, wine and beef broth. Season well with salt and pepper.
Cover and refrigerate overnight, or at least 6 hours.
Pastry, at least 4 hours before baking. In a large bowl, mix the flour, baking powder and salt.
Add the shortening, then work it in with your hands until the mixture is flaky.
Add the water, oil and egg yolk. Mix with a fork until it forms a ball, then knead a few times.
Divide the dough into 2 balls, wrap and refrigerate for 4 hours.
Assembly. Set the rack in the center of the oven and preheat to 350°F (180°C).
Roll each ball of dough into an oval a little larger than the Dutch oven (13-inch, 33 cm oval Dutch oven).
Spread the bacon over the bottom of the Dutch oven.
Add half of the meat with half of the marinade, half of the apples, then half of the potatoes. Season with salt and pepper and cover with one sheet of pastry.
Repeat with the rest of the meat, marinade, apples and potatoes, then cover with the second sheet of pastry. Seal the edges.
Cut a 2-inch (5 cm) hole in the center of the pastry, pushing the knife through the middle sheet of pastry all the way to the bottom of the pot. Pour in hot broth until it reaches the level of the pastry.
Brush the pastry with the egg wash. Set the Dutch oven on a baking sheet.
Bake uncovered for 30 minutes. Pour ½ cup (125 ml) of broth into the hole.
Cover and lower the oven to 300°F (150°C). Bake for 2 ½ hours, adding ¼ cup (60 ml) of broth into the hole twice.
Remove the lid for the last 20 minutes to brown the pastry.
When it comes out of the oven, brush the top with the juices that ran onto the baking sheet. Let rest 20 minutes before serving.