Ingredients :

(1) pound of fresh donkey’s round (2) handful of wild onions (2) handful of wild mushroom (2) gills of fresh donkey blood (1) gill of pine nut oil (2) gills of fermented wildberries juice (1) spoonful of lemongrass (1) spoonful of salt pickled butternut, to someone’s liking boiled cabbage, to someone’s liking

The huntsman’s stew is a staple of northern Leaundeval. it’s simplicity is its strength, with the everyday ingredients mostly found around the forests of the North. Though the meat choice for the meal varies greatly, the traditional recipe calls for donkey thigh. Folklore says the hunters would end up eating a donkey, back home, after a particularly bad hunt. Any cut available will do, but the prize one is the round, for its delicacy.

The first secret of the stew is the slow and controlled cooking of the meat. The second secret is the rub. The meat must be cooked a day after being butchered. In the meantime, the fresh thigh is cut into pieces and marinated into a delicious blood sauce. The sauce itself is of 4 ingredients ; some donkey blood, pine nut oil, lemongrass and fermented wildberries. After a day of macerating, the meat is slowly stewed, at low temperature over the course of the day, with wild onions and mushrooms. The remaining sauce is thickened and cooked, for later serving. The meal is ready when the knife can easily cut through the meat with no resistance. The stew, hot and ready, is then served with a pickled butternut, boiled cabbage, and the blood sauce. To turn it into a full and satisfying dinner, a soft and creamy blue cheese, drizzled with honey, and brown beer or some banne, a local fermented milk alcohol, are served for dessert.

In the dead of winter, the huntsman’s stewed donkey is a boon, keeping the homes and hearts warm. It’s a favorite during the winter’s solstice festivities, everywhere around the realm.