Comments on: Ruthie’s Honey Hole and Cook Shed http://ridinouttherecession.com/?p=504 Coverin the bases in Miz Judi's Kitchen Thu, 23 Apr 2015 10:51:20 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Kunoichi http://ridinouttherecession.com/?p=504#comment-671 Kunoichi Wed, 11 May 2011 07:03:54 +0000 http://ridinouttherecession.com/?p=504#comment-671 The video with the pigs was really interesting! I'd heard about problems with wild pigs and the troubles they can cause (in our neck of the woods, it's escaped boars that are a problem, to the point that the provincial government encourages people to hunt them all year). Once you've got yourselves some tasty pig meat, here's an old Canadian recipe you might enjoy. http://tricuspid.blogspot.com/2007/12/tourtierre.html http://tricuspid.blogspot.com/2007/12/making-tourtierre.html These freeze up really well and don't need to be defrosted before reheating. Just wrap them in foil for freezing, then when you're ready for eating, open up the foil a bit to let out steam and put them in a cold oven. Turn the heat to about 300F - 350F (depending on how patient you are. ;-) ) and leave until heated through. For the last few years, we've been making these with about 30 pounds of ground meat. We only make them around Christmas, so we can leave them on the balcony to stay frozen. We don't have enough freezer space for so many pies, even after giving some away as gifts. Mmmmm... pig! ;-) The video with the pigs was really interesting! I’d heard about problems with wild pigs and the troubles they can cause (in our neck of the woods, it’s escaped boars that are a problem, to the point that the provincial government encourages people to hunt them all year).

Once you’ve got yourselves some tasty pig meat, here’s an old Canadian recipe you might enjoy. http://tricuspid.blogspot.com/2007/12/tourtierre.html
http://tricuspid.blogspot.com/2007/12/making-tourtierre.html

These freeze up really well and don’t need to be defrosted before reheating. Just wrap them in foil for freezing, then when you’re ready for eating, open up the foil a bit to let out steam and put them in a cold oven. Turn the heat to about 300F – 350F (depending on how patient you are. ;-) ) and leave until heated through. For the last few years, we’ve been making these with about 30 pounds of ground meat. We only make them around Christmas, so we can leave them on the balcony to stay frozen. We don’t have enough freezer space for so many pies, even after giving some away as gifts.

Mmmmm… pig! ;-)

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