Traditional English Wild Boar Pie

This English wild boar pie combines the best of both worlds: a rich, flavorful wild boar stew in a crispy vegan pastry shell. The pie is filled with tender chunks of wild boar, carrots, celery, and a creamy red wine and game stock sauce, which come together perfectly after hours of simmering. At De Predetarian, we love making this dish for cold days, as hearty comfort food that warms everyone up. Perfect as a main course for a cozy evening at home or to go all out for Christmas dinner.

Number of persons : 4

Preparation time : 30 minutes (excluding cooking time)

Cooking time : 2.5 hours for the stew + 30 minutes baking

Ingredients :

• 1000 g wild boar stew meat
• 2 carrots, sliced
• 2 stalks of celery, finely chopped
• 2 onions, finely chopped
• 3 cloves of garlic, pressed
• 250 ml game stock
• 250 ml red wine
• 2 tbsp tomato puree
• 2 sprigs of thyme
• 2 bay leaves
• 1 tbsp flour
• 2 tbsp vegetable butter
• 6-8 sheets of vegan pie dough
• Salt and pepper to taste
  
  

Instructions :

1. Prepare the wild boar stew :
   Heat the butter in a large Dutch oven over medium heat. Season the wild boar meat with salt and pepper and brown the cubes on all sides. Remove the meat from the pan and set aside.

2. Fry the vegetables :
   Add the onions, carrots, and celery to the pan and cook for 5-6 minutes until softened. Add the garlic and tomato paste and cook for another 2 minutes.

3. Finish the stew :
   Sprinkle the vegetables with flour and stir well. Add the meat back in, along with the red wine, game stock, thyme, and bay leaves. Bring to a boil and then simmer gently for 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Remove the thyme and bay leaves.

4. Prepare the pie :
   Preheat the oven to 200°C (400°F). Grease a baking dish or individual pie tins. Line the base and sides with vegan pie dough and prick with a fork to prevent air bubbles.

5. Fill and cover the pie :
   Spoon the wild boar stew into the prepared pan and cover with a layer of vegan pie crust. Press the edges together well and make a small indentation in the center for steam. Lightly brush the crust with plant-based milk for a nice brown color.

6. Baking :
   Bake the pie in the oven for 25-30 minutes, or until the pastry is golden brown and crispy.

7. Serve :
   Remove the pie from the oven and let it cool for a few minutes before serving. Serve warm with a side dish such as steamed vegetables or a fresh salad.