Ingredients

• 500 g beef, cubed
• 500 g pork, cubed
• 500 g boneless chicken, cut into pieces
• 250 g venison or moose, cubed(optional)
• 3 onions, chopped
• 3 potatoes, cubed
• 1 shortcrust pastry (4-6 crusts)(4-6 abaisses)
• 1 L chicken broth
• 1 salt, pepper, savory, thyme, and allspice

Instructions

1. 1

   Season each meat separately with salt, pepper, savory, and allspice.

2. 2

   In a large deep pot or Dutch oven, place one pastry crust on the bottom.

3. 3

   Alternate layers of meats, onions, potatoes, and pastry crusts.

4. 4

   Finish with a crust on top. Make incisions.

5. 5

   Pour the broth through the incisions.

6. 6

   Bake in the oven at 175°C (350°F) for 4 to 6 hours. The broth should be absorbed.