Specially prepared by the Druids for their annual conference in the Forest of the Carnutes, this dish is also ideal in the fall, when indomitable Gauls from Brittany come to dinner. Serve with some magic potion!
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 1 Hour 30 Minutes
- 1½ oz honey
- 1¾ oz mustard seeds (or wholegrain mustard)
- 2 tbsp mixture of chopped fresh thyme, rosemary, and parsley
- Salt and pepper
- 10½ oz boar fillets (or other part thick enough to carve slices from)
- 1¾ oz diced butter
- 3 onions
- 1 amphora of ale (1 bottle of dark beer)
- 3 tbsp cranberries
How to Make It
- Preheat the oven to 350°F. Make a sauce by mixing together the honey, mustard, salt, pepper, and the herbs you picked fresh with dew at sunrise.
- Rub the meat with this mixture, place in a roasting pan, pour in a small glass of water, and add the diced butter. Place in the oven and cook for the time it takes for a quick chat between Druids (about 45 minutes), basting regularly with the juices.
- Peel the onions with a silver-bladed knife, then cut them into quarters. Try not to cry.
- Once the chat is finished, pour the ale over the boar and scrape around the meat well with a wooden spoon to collect and mix in any browned bits from the bottom of the pan. Add the pieces of onion and return to the oven for another 30 minutes, the time it takes a bard to chant a mystical rhyme.
- Arrange the cranberries around the boar, making sure they are well covered in the sauce. Return the boar to the oven for another 15 minutes, or the time it takes to don your most becoming cambric tunic.
- Remove the boar from the oven, and let it rest for 10 minutes while the Druid elders make an interminable speech. Finally, enjoy the meal, chanting.