Recette

Wild boar pie, winter vegetables and chocolate sauce

With his dark robe covered with purple reflections, its spicy touches, Cornas Les Eygats is the perfect wine to pair with tasty autumn dishes .

Ingredients :

For garnish :
1 kg sautéed wild boar
1 yellow onion
4 sprigs of fresh thyme
1 bottle of red wine
1 cinnamon stick
1 star anise
750 g deseeded pumpkin
1 kg deseeded and peeled butternut squash
1 large red onion
1 kg deseeded and peeled butternut squash
1 large red onion
100 g roasted shelled hazelnuts
100 g cooked chestnuts
a nice bunch of flat-leaf parsley
2 tablespoons powdered sugar
1 egg yolk
8 squares of dark chocolate
olive oil
salt and pepper to taste
butter for the mold

For the dough:
500 g wheat flour
200 g unsalted butter
1 glass of water

Advice :
For more bite you can add smoked wild boar bacon and a few grains of juniper berries.

Preparation :

Start by preparing the cooking of the wild boar.
Cut the meat into approximately 4 cm cubes.
Peel and chop the yellow onion.
In a casserole, pour a drizzle of olive oil, and roast the meat on all sides. Add the onion and lower the heat.
When the onion is golden, add the stripped thyme sprigs and the red wine, cinnamon and star anise.
Cook on low for 2½ hours, stirring occasionally, until the meat is tender.
Add a little water during cooking if needed.
Salt and pepper to taste.
Drain the meat, removing the star anise and cinnamon.
Keep the cooking juices for the chocolate sauce.

Meanwhile, turn on the oven to 200 degrees and prepare the dough.
Put the flour in a large bowl, cut the butter into small pieces.
Crumble the butter with your fingertips, mixing it with the flour.
Add the water gradually and form a nice ball.
Let stand.

Wash and chop the parsley.
Peel and coarsely chop the red onion.
Cut the pumpkin into cubes and cook in a pan with a drizzle of olive oil for 5 minutes, add the onion and sugar and continue cooking for another 5 minutes.
Cut the butternut into cubes.
In a large bowl mix the pumpkin and the onion, the butternut squash, the crushed hazelnuts, the chestnuts coarsely crushed between your fingers and the parsley.
Add salt and pepper.

Divide the dough in half and roll out two discs on a floured work surface.
Place the first disc in the bottom of a buttered pie pan.
Prick the bottom with a fork.
Arrange half of the mixture with the vegetables, then the coarsely crumbled wild boar, then the second half of the vegetables.
Place the second disk of dough and press the edges to seal the two doughs.
Make a small hole in the middle of the pie to let the steam escape during cooking and decorate with the leftover shortcrust pastry.
Brush the top of the pie with an egg yolk and bake for 1h30.
Take the pie out of the oven and let it rest while you prepare the chocolate sauce.
Heat the wild boar cooking juices and melt the squares of chocolate.
Adjust the seasoning to your taste.
It's ready.

Wine pairing: Cornas Les Eygats 2020, Domaine Courbis, €56
Terroir: terraces at an altitude of 250 m, composed of decomposed granite (called Gore), facing East / South East
Grape variety: 100% Syrah. Average age of the vines: 30 years
Destemming: 100%
Ageing: 18 months in new barrels (50%) and barrels of 1 wine (50%)
Les Eygats illustrates on tasting what this terroir has best: an inky robe covered with purple reflections, spices and smoky touches marked on the nose, a remarkable roundness on the palate. An atypical cornas.