Roch Voisine’s Cipaille
What could be better than enjoying a dish that’s deeply rooted in the holiday traditions of Quebec? Cipaille (also referred to as cipâte) is a meat pie made with a crust composed of two layers of dough, on which wild game meat and diced potatoes are spread. Once everything is seasoned, bake it slowly in […]
Ingredients
- 6 cups (900 g) unbleached all-purpose flour
- 1 tsp salt
- 2 1/2 cups (625 ml) water
- 3 tbsp chicken broth powder
- 4 cups (1 litre) boiling water
- 1 lb (450 g) beef fat
- 3 1/2 lb (1.6 kg) mixed wild game meat (such as venison, moose, hare, partridge), patted dry and cut into large pieces (see note)
- 5 onions, cut into large pieces
- 3 1/2 lb (1.6 kg) potatoes, peeled and cut into large pieces (about 12 potatoes)
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large bowl, combine the flour and salt. Add the water and stir with a wooden spoon until a ball of dough forms. On a floured work surface, knead the dough until smooth. Cut into two pieces. Shape each piece into a disc. On a lightly floured work surface, roll out each disc of dough to form a 12-inch (30 cm) circle. Set aside.
- In a pitcher, combine the chicken broth powder with the boiling water until smooth. Set aside.
- Cover the bottom of a large 11-inch (28 cm), 40-cup (10 litre) cast iron pot with an even layer of the beef fat.
- Add half of the mixed meats, half of the onions and half of the potatoes to the pot. Season with salt and pepper. Cover with one disc of dough. Repeat layering in the remaining meats, onions and potatoes. Cover with the second disc of dough. Fold any excess dough into the pot to seal in the filling. The top layer of dough should reach the top of the pot.
- Using a knife, make an incision about 3 inches (7.5 cm) long at the centre of the dough, going all the way through to the bottom of the pot. Pour in the chicken broth mixture until it reaches the top layer of dough. Cover the pot.
- Bake for 1 hour. Reduce the temperature of the oven to 225°F (105°C). Continue to bake for 3 hours to 3 hours 15 minutes or until the meat is tender. Add more broth as needed. If the dough is too wet at the end of the cooking time, remove the lid to let it dry out.
What could be better than enjoying a dish that’s deeply rooted in the holiday traditions of Quebec? Cipaille (also referred to as cipâte) is a meat pie made with a crust composed of two layers of dough, on which wild game meat and diced potatoes are spread. Once everything is seasoned, bake it slowly in the oven.