Directions

1. 1. For the Maple Blood Cake: Preheat the oven to 325°F. Grease two glass or ceramic loaf pans and line with plastic wrap (if using metal pans, line with additional parchment to prevent any reactive flavors.) Bring 2½ cups of water to a simmer in a small saucepot. Dry-toast the oats in a sautoir for a few minutes over medium heat until they start to smell nutty. Add the hot water and simmer, stirring occasionally, for 15 minutes until just tender, not mushy. Remove the cooked oats and cool completely. Using a stand mixer, whisk the blood and 1 tsp. salt until fully incorporated. Pour the blood through a fine sieve into a large bowl to remove any lumps. Add in the fat, onion, milk, pepper, allspice, maple syrup and remaining 1½ tsp. salt and stir to combine. Add the oatmeal and mix to combine. Divide the mixture between the two loaf pans, seal the plastic wrap, and cover with foil. Bake for 1 hour in a water bath until firm and the Blood Cakes have reached an internal temperature of 155°F. Remove from the oven and place a piece of foil-covered cardboard cut to fit the internal length and width of the loaf pan to press against the surface of the Blood Cake. Place a few cans on top to weigh and press the Blood Cakes. Refrigerate and cool completely
2. 2. For the Lard Pie Crust: Place the butter and lard in a freezer for 15 minutes. When ready to use, cut both ingredients into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3-4 times. Add butter and pulse 5-6 times until the texture looks mealy. Add the lard and pulse another 3-4 times. Remove the lid of the food processor and spritz the surface of the mixture thoroughly with water. Replace lid and pulse 5 more times. Add more water and pulse again until the mixture holds together when squeezed. Place the mixture into a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk. Refrigerate for at least 30 minutes
3. 3. For the Pie Filling: In a 2-quart saucepan, melt the butter over medium heat. Add the ground pork and sauté until fully cooked. Remove the pork with a slotted spoon and reserve. Add the shallot and garlic and cook for 2 minutes, stirring frequently. Add the morel mushrooms, carrots, and potatoes and sauté for a few minutes. When the vegetables are warmed through, deglaze with white wine and reduce slightly. Stir in the flour, salt and pepper until well blended. Allow the flour to cook for several minutes, as you would for a roux. Gradually add in the hot stock and cream, stirring to prevent lumps. Add back the cooked ground pork and simmer until bubbly and thickened. Taste, re-season as necessary, and remove from the heat. When the filling has cooled down, carefully fold in the Blood Cake, making sure not to break it apart too much