Step outside your comfort zone and get ready to indulge. This hearty pot pie is made with buttery puff pastry and filled with a mix of pulled hock of boar, duck and guinea fowl confit, ground boar, boar sausage, ground beef and cubed pork rind.
(Courtesy of Josee Thauvette, L’Auberge Du Dragon Rouge)
In a Dutch oven start cooking the ground beef and the ground boar, breaking it apart as much as possible so you don’t have huge chunks of meat.
Remove the meat once it is fully cooked and deglaze with half the red wine.
Once the wine is fully evaporated, add the cubed pork rind and once you start getting a slight coloration add the chopped onions until they are golden brown.
Deglaze with the remaining red wine.
Add the game broth and with a big whisk mix in the brown roux and let it heat so it thickens.
Add all the meat and the spices and bring the heat down to a simmer for 1 hour.
Strain the excess liquid and refrigerate.
Separate into meat mix into 8 individual portions.
Roll out two sheets of puff pastry of 45 grams each, grease molds and put add pastry to the bottom of each mold.
Add the meat mix and top with pastry sheet.
Pinch the pastry side of pies and add holes to the top of the pastry sheet so the heat can evaporate.
Heat in a 350ºF oven for 30 minutes, or until the centre is hot. Enjoy!