Small Wild Boar Pie with Sauce Cumberland

Small wild boar tart with Cumberland sauce and apple salad (*) For a small cake or tart pan diameter about 15cm, enough for two to three people.

Sauté onion in a frying pan with butter until golden brown.

Put the pork loin and wild boar meat through a meat grinder (can also be done by the butcher). Add steamed parsley, whipping cream, onion, mustard, juniper, paprika, new spice, vegetable soup powder, nutmeg, a little salt and pepper. Knead everything well for at least five minutes[1].

Preheat the oven to 200 °C (fan 180 °C, gas mark 3).

Spread 2/3 of the puff pastry (or rolled out pie dough[2]) on the baking tray. Pour in the meat mixture and spread evenly on top. Roll out the remaining pastry, cover the quantity with it and make a 1cm hole in the center. Mix egg yolk and milk and brush the surface of the dough with it – you can also decorate the surface of the dough with scraps of dough.

Bake the wild boar cake in the oven for thirty-five minutes (if the surface starts to brown, cover it with aluminum foil). Then take out the tart and let it rest for another ten minutes.

The wild boar tart can be served warm or cooled. Serve with the Cumberland sauce (see below) and the still warm apple salad (see below).

For the Cumberland sauce: Place the redcurrant jelly in a saucepan with the red wine and port wine and bring to the boil.

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