Wild Boar Meat Pie

Wild Boar Meat Pie

Mouthwatering Delicious

Browned ground boar meat with a blend of fennel seed, chopped sage, red pepper flakes and kosher salt. Removed from heat and cooked up diced onions, garlic, carrots, celery, potatoes and tomatoes. Seasoned with a pinch of salt and pepper. Filled a pie dish with the combination and topped with shredded cheese. Sealed everything up with a sheet of puff pastry. Hitting the oven at 375 degrees for 45 minutes for a flaky golden crust.

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This recipe works great with ground elk, venison, antelope and other ground meat.

Wild Boar Meat Pie

Preheat the oven to 375°F.

Heat a large skillet over medium heat and add olive oil. Break up the ground wild boar meat and add to the skillet cooking until browned. Season the meat with fennel, sage, red pepper flakes and salt. Remove meat and set aside.

Heat the skillet over medium heat and add the butter. When the butter is melted add the garlic, potatoes, carrots, celery and onions. Cook until the vegetables are tender, about 10 minutes. Remove from heat and stir in the tomatoes.

Wild Boar Meat Pie

Add the cooked vegetables to a pie pan and top with the cooked ground meat and shredded cheese. Place the puff pastry crust over the top of the meat mixture and pinch the edges of the crust around the pie plate. Cut a few holes in the pastry to allow for the steam to release. Lightly brush the top with the egg wash.

Wild Boar Meat Pie

Bake the meat pie for 40-45 minutes or until the pie crust is golden brown.

Wild Boar Meat Pie

Wild Boar Meat Pie

Boar Meat Pie

Browned ground boar meat with a blend of fennel seed, chopped sage, red pepper flakes and kosher salt. Removed from heat and cooked up diced onions, garlic, carrots, celery, potatoes and tomatoes.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: ground boar meat pie, ground boar meat recipes
Servings: 6

Ingredients

  • 1 lb ground wild boar meat
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds
  • 1 tbsp fresh sage leaves, finely chopped
  • 1 tsp ground fennel
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • 2 cups potatoes, finely chopped
  • 2 cups carrots, finely chopped
  • 2 cups celery, finely chopped
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 2 cups Monterey jack cheese, shredded
  • 1 sheet puff pastry
  • 1 egg white + 1 tbsp water

Instructions

  • Preheat the oven to 375°F.
  • Heat a large skillet over medium heat and add olive oil. Break up the ground wild boar meat and add to the skillet cooking until browned. Season the meat with fennel, sage, red pepper flakes and salt. Remove meat and set aside.
  • Heat the skillet over medium heat and add the butter. When the butter is melted add the garlic, potatoes, carrots, celery and onions. Cook until the vegetables are tender, about 10 minutes. Remove from heat and stir in the tomatoes.
  • Add the cooked vegetables to a pie pan and top with the cooked ground meat and shredded cheese. Place the puff pastry crust over the top of the meat mixture and pinch the edges of the crust around the pie plate. Cut a few holes in the pastry to allow for the steam to release. Lightly brush the top with the egg wash.
  • Bake the meat pie for 40-45 minutes or until the pie crust is golden brown.
Tried this recipe?Let us know how it was!

Wild Boar Meat Pie

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8 Comments

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Recipe Rating




  1. says: Tina

    I am trying it with phyllo dough. I thought it was puff pastry!!! Oops. I hope it will work just as well. I added more potatoes to the mix and my carrots were rotten so I used a bag of mixed veggies instead. I also used 2 pounds of ground boar, doubled the spices. cooked the veggies until done then added it to the casserole dish and cooked it for 30 min.

  2. says: Lauren M

    5 stars
    It’s in the oven with some modifications based on what I had on hand. Cheddar cheese (no jack), chopped kale (no celery!), found a bit of turkey gravy in the freezer which I defrosted and stirred into the cooked veggies, and topped with a quick biscuit batter. It smells Devine and I’m hoping the biscuit topping works!

  3. says: Bess

    5 stars
    Made this tonight for the first time and really enjoyed it! The seasoning on the meat was great. As others have noted, it took a bit longer than 10 minutes for the vegetables to cook (mine took about 20), but all in all I though this was fantastic and relatively low effort. Thanks for the recipe!

  4. says: Ray

    3 stars
    I followed the recipe exactly, but I cooked my veggies for 20 minutes, not 10 minutes. Even then the diced potatoes and carrots were not cooked. I thought they would cook more during the baking, which they did not.
    Maybe cooking those two ingredients in a broth and then adding them at the end would help. Other than that, the flavor was pretty good. The tomato seemed like an odd ingredient, but it was ok. I think I would repeat this again with a few modifications next time (sauté the onion garlic and celery as described, but cook the potato, carrots and add cut green beans or peas in a cream broth until done).

    1. says: Kristy Crabtree

      Thank you for your feedback and findings. I do agree that sometimes cooking times can vary as well as added vegetable ingredients.