2 lbs wild boar shoulder or lean pork shoulder, cut into 1 inch cubes
1 tsp chopped fresh thyme
1 tsp chopped fresh marjorom
1 tsp chopped fresh oregano
1/2 tsp chopped fresh sage
1 clove garlic, chopped
1 1/2 tsp salt
1/4 tsp pepper
6-8 Tbl flour
1/2 cup MacLeod Merlot
1 tart apple, chopped
3 cups AP flour
1 tsp salt
1 egg yolk
8 Tbl butter or 1/2 cup shortning
3/4 cup water
Combine seasonings, apple, flour and wine in a large bowl, blend in pork pieces to cover, let sit while making pie crust.
Place 3 cups flour in bowl, make a well, add egg yolk and cover with flour. Place butter (shortening) in water and gradually bring to boil.
Do not let water boil until after buttter has melted.
Pour boiling water in with flour and beat vigorously with fork until mix beads up. Need lightly a few times to form dough ball.
Divide ball in two, roll out two thin dough sheets between wax paper.
Line 9 inch pie pan with one sheet, add meat mixture.
Cover with other dough sheet, and pinch rim. Vent the center.
Bake at 350-375F for about 75-90 minutes.