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Muskox Tourtiere

Recipe by: River

Tourtiere is a recipe we’ve been making at Christmas since River could stand in the kitchen and stir ingredients. He has taken over the recipe and given it a Nunavut flair by adding muskox meat to the traditional pork ingredients. We deliver these savoury pies to our neighbours by snowmobile on Christmas Eve.


  • filling: 1 kg ground muskox
  • 1 kg ground pork
  • 1 medium size onion diced
  • 2 cloves garlic minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp fresh thym
  • 1 tbsp chopped fresh sage
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 c butter
  • 1/4 c lard
  • 2 c flour
  • 1/4 c cold water
  • 1 egg.


  1. chop garlic and mince onion.
  2. saute in olive oil.
  3. add ground muskox, pork, spices and salt and pepper.
  4. cook until done.
  5. remove from heat.
  6. add fresh herbs and stir.
  7. set aside.
  1. combine butter, lard and flour with a pastry knife until mixture resembles small peas.
  2. slowly add cold water and combine until a ball forms.
  3. gently work the dough until the ball is smooth.
  1. divide dough in half.
  2. roll out one half on floured surface.
  3. place in deep dish pie plate.
  4. spoon cooled filling into pie plate.
  5. roll out second half of pie dough.
  6. place on top of mixture.
  7. pinch crust together and press edges with a fork.
  8. Carve the letter R (for River) into the top crust.
  9. Beat one egg well.
  10. brush entire top crust with raw egg.
  11. Cook at 350 degrees for 45 minutes until pastry is golden brown.
  12. If you plan to deliver these pies to your neighbours and loved ones, multiply ingredients 20 times.
  13. Serve on Christmas Eve with lots of love.
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