Home
Ingredients
For the pie filling
1kg/2lb 4oz wild boar shoulder, fat trimmed, cut into large pieces
salt and freshly ground black pepper
2 tbsp olive oil
175g/6oz smoked pancetta, cut into lardons
225g/8oz small shallots, peeled and left whole
400g/14oz carrots, peeled, roughly chopped
175g/6oz chestnut mushrooms
2 bay leaves
2 sprigs flatleaf parsley
2 tbsp plain flour
200ml/7fl oz red wine
650ml/1 pint 3fl oz beef stock
For the pastry
plain flour, for dusting
500g/1lb 2oz ready-made all-butter puff pastry
1 free-range egg, beaten
For the parsnips
4-5 large parsnips, peeled and cut into chunks
salt and freshly ground black pepper
3 tbsp olive oil
Method
1. For the pie filling, season the pieces of wild boar shoulder with salt and freshly ground black pepper.
2. Heat a large casserole dish over a medium to high heat. Add one tablespoon of the olive oil, then fry half of the wild boar pieces for 3-4 minutes, or until browned on all sides. Remove the browned wild boar from the casserole dish and set aside on a warm plate. Repeat the process with the remaining tablespoon of olive oil and the remaining pieces of wild boar. Set the browned wild boar aside.
3. Add the pancetta lardons to the dish the wild boar was cooked in. Fry for 1-2 minutes, or until some of the fat is released from the meat.
4. Add the shallots, carrots and mushrooms and fry for 2-3 minutes, or until softened.
5. Add the bay leaves and parsley sprigs, then return the boar pieces to the pan.
6. Add the flour and stir well until it coats all of the ingredients.
7. Add the wine and scrape up any browned bits from the bottom of the pan. Bring the mixture to the boil, then reduce the heat and simmer the mixture until the volume of liquid has reduced by a quarter, about 15-20 minutes.
8. Add the beef stock, then cover the casserole dish with a lid. Simmer gently for two hours, stirring occasionally, until the boar is very tender.
9. Transfer the cooked pie filling to a pie dish and set aside for at least 30 minutes to allow the filling mixture to cool. Preheat the oven to 190C/375F/Gas 5.
10. Meanwhile, for the pastry, on a lightly floured work surface, roll out the puff pastry to a 0.5cm/¼in thickness.
11. Brush the rim and outside edge of the pie dish with beaten egg, then lay the pastry over the top of the dish. Press the edges of the pastry down to reach 2cm/¾in down the sides of the pie dish, then trim any excess. If desired, use any trimmings to decorate the top of the pie.
12. Brush the pastry all over with the remaining beaten egg, then cut a small cross in the centre of the pastry using a sharp knife to allow the steam to escape.
13. Transfer the pie to the oven and cook for 30-45 minutes, or until the pastry has risen and is golden-brown and the filling is piping hot.
14. Meanwhile, for the parsnips, place the parsnip pieces onto a baking tray. Season, to taste, with salt and freshly ground black pepper, then drizzle with the olive oil.
15. Transfer the parsnips to the oven (with the pie) and roast for 20-25 minutes, turning occasionally, until the parsnips and golden-brown and tender.
16. To serve, divide the wild boar pie equally among six serving plates. Spoon the roasted parsnips alongside.
John.
For the pie filling
1kg/2lb 4oz wild boar shoulder, fat trimmed, cut into large pieces
salt and freshly ground black pepper
2 tbsp olive oil
175g/6oz smoked pancetta, cut into lardons
225g/8oz small shallots, peeled and left whole
400g/14oz carrots, peeled, roughly chopped
175g/6oz chestnut mushrooms
2 bay leaves
2 sprigs flatleaf parsley
2 tbsp plain flour
200ml/7fl oz red wine
650ml/1 pint 3fl oz beef stock
For the pastry
plain flour, for dusting
500g/1lb 2oz ready-made all-butter puff pastry
1 free-range egg, beaten
For the parsnips
4-5 large parsnips, peeled and cut into chunks
salt and freshly ground black pepper
3 tbsp olive oil
Method
1. For the pie filling, season the pieces of wild boar shoulder with salt and freshly ground black pepper.
2. Heat a large casserole dish over a medium to high heat. Add one tablespoon of the olive oil, then fry half of the wild boar pieces for 3-4 minutes, or until browned on all sides. Remove the browned wild boar from the casserole dish and set aside on a warm plate. Repeat the process with the remaining tablespoon of olive oil and the remaining pieces of wild boar. Set the browned wild boar aside.
3. Add the pancetta lardons to the dish the wild boar was cooked in. Fry for 1-2 minutes, or until some of the fat is released from the meat.
4. Add the shallots, carrots and mushrooms and fry for 2-3 minutes, or until softened.
5. Add the bay leaves and parsley sprigs, then return the boar pieces to the pan.
6. Add the flour and stir well until it coats all of the ingredients.
7. Add the wine and scrape up any browned bits from the bottom of the pan. Bring the mixture to the boil, then reduce the heat and simmer the mixture until the volume of liquid has reduced by a quarter, about 15-20 minutes.
8. Add the beef stock, then cover the casserole dish with a lid. Simmer gently for two hours, stirring occasionally, until the boar is very tender.
9. Transfer the cooked pie filling to a pie dish and set aside for at least 30 minutes to allow the filling mixture to cool. Preheat the oven to 190C/375F/Gas 5.
10. Meanwhile, for the pastry, on a lightly floured work surface, roll out the puff pastry to a 0.5cm/¼in thickness.
11. Brush the rim and outside edge of the pie dish with beaten egg, then lay the pastry over the top of the dish. Press the edges of the pastry down to reach 2cm/¾in down the sides of the pie dish, then trim any excess. If desired, use any trimmings to decorate the top of the pie.
12. Brush the pastry all over with the remaining beaten egg, then cut a small cross in the centre of the pastry using a sharp knife to allow the steam to escape.
13. Transfer the pie to the oven and cook for 30-45 minutes, or until the pastry has risen and is golden-brown and the filling is piping hot.
14. Meanwhile, for the parsnips, place the parsnip pieces onto a baking tray. Season, to taste, with salt and freshly ground black pepper, then drizzle with the olive oil.
15. Transfer the parsnips to the oven (with the pie) and roast for 20-25 minutes, turning occasionally, until the parsnips and golden-brown and tender.
16. To serve, divide the wild boar pie equally among six serving plates. Spoon the roasted parsnips alongside.
John.
