Cipaille from Lac St. Jean

Cipaille from Lac St. Jean (layered meat pie) Recipe
 
Flavors of Quebec
Total time: more than 2 hours
Preparation time: Under 30 minutes
Cooking time: About 2 hours 20 minutes
Difficulty: Easy
Chef's Note

Cipâte or Cipaille, a layered meat pie from Quebec

Each region of Quebec claims origin of this dish, but it seems the original "six-pâtes" came from Gaspésie. The name is actually a corruption of the English "sea pie," a recipe made with fish and potatoes.

Others claim that the word comes from the English "six pies," referring to a dish made with 6 layers of pastry encasing 4 kinds of game: duck, moose or elk, hare and partridge.

In any case, this is a very old recipe, found at Lac St. Jean until the beginning of the 20th century. In the larger towns, the custom gave way to the beef-pork-veal tourtière, with each cook choosing her own proportions. Cipâte or cipaille is still popular, however, in households where there's a hunter, a good reminder of Quebec's ancient culinary roots.
Ingredients
Ingredients
For the filling
- 250 g (8 oz.) hare (Rabbit)
- 250 g (8 oz.) elk
- 250 g (8 oz.) partridge
- 250 g (8 oz.) moose
- 250 g (8 oz.) chopped salt pork
- 2 kg (4 1/2 lb.) peeled potato, cubed or sliced
- 1 large onion, thinly sliced
Marinade
- 1 liter (4 cups) dry red wine
- A handful of coarse sea salt
- 6 large onions, sliced
- Thyme, cloves
- 2 bay leaves
- Cinnamon, juniper berries
Broth
- 2 liters (8 cups) water
- Bones from the game, with some meat left on
- 1 onion
- 1 carrot
- 1 stalk of celery
- Salt and pepper
Method

Preparation

   1. marinate the boned cubed meat for 24 hours in the marinade;
   2. line a tourtière pan or large cast iron pot with the first layer of pastry;
   3. add a layer of potatoes and some sliced onion; cover with a layer of game and one-quarter of the salt pork;
   4. repeat the process with the second kind of game;
   5. cover with the top crust; seal the edges using milk or water;
   6. cut a circle in the center of the top crust and pour in the broth to reach almost to the top;
   7. cover and bake, covered, at 300°F (160° C) for 3 hours; remove the lid and let the crust brown.

Preparing the broth

   1. place all the ingredients in a saucepan and simmer for 2 hours;
   2. strain; add the strained liquid from the marinade in a proportion of 1 part marinade to 3 parts broth;
   3. correct the seasoning.