Wild Boar, Damson and Mustard Pie

Filled with classic autumnal ingredients, Simon Rimmer's pie makes for a warming main course and is satisfyingly substantial too...
By Simon Rimmer
Wild Boar, Damson and Mustard Pie
  • Rating:
  • Serves: 8
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 900 g boneless wild boar, 2cm cubes
  • 25 g flour
  • 4-6 tbsp vegetable oil, for frying
  • 2 onions, finely sliced
  • pinches sugar
  • 25 g butter
  • 225 g small button mushrooms
  • 300 ml red wine
  • 2 tbsp Dijon mustard
  • 300 ml beef stock
  • 3 sprigs thyme
  • 2 bay leaves
  • dashes of Worcestershire sauce
  • handfuls damsons
  • 500 g ready-made puff pastry
  • 1 egg, beaten
  • sea salt and freshly ground black pepper


1. Season the meat with salt and pepper and toss in flour, shaking off any excess. Save any leftover flour - this will be used for thickening the sauce.

2. Heat the vegetable oil in a heavy casserole pan, set over a moderate to high heat. Fry the meat, in batches, until coloured. Leave on one side.

3. Add the onions and sugar to the same pan and drop in the butter. Turn the heat down and cook the onions until soft and brown - this should take around 20 minutes.

4. Return the meat to the pan and add the mushrooms. Stir well for a minute and add the reserved flour. Fry, stirring all the time, for 2 minutes.

5. Pour in the wine, and add the mustard, stock, thyme, bay leaves, and Worcestershire sauce. Bring to the boil, and simmer for about 45 minutes, or until the meat is tender. Check the seasoning and add the damsons. Tip everything into a pie dish and leave on one side to cool. Preheat the oven to 200C/gas 6.

6. Roll the pastry out on a floured surface, until 2.5cm wider than the chosen pie dish. Use to cover the meat in the dish

7. Brush the pastry with beaten egg and make a ventilation hole in the middle, so that the steam can escape while the pie is in the oven. Bake for about 25 minutes, until the pastry is crisp and golden. Serve hot.

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