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Description
This dish is a tribute to the mighty wolf Fenrir, a meal of legendary proportions. A slow-roasted wild boar, basted with the sweet essence of mead, is the centerpiece of this feast. The meat is so tender it falls from the bone, a perfect contrast to the "scorched earth" potatoes—crispy, blackened potatoes that mimic the ground of Ragnarök. A final touch of crimson berry reduction adds a sharp, vibrant burst of flavor, symbolizing the blood spilled in the final battle. This is a meal of raw, untamed power, fit for a god or a beast.
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Ingredients
For the Boar & Glaze:
- 1 wild boar shoulder or leg (approx. 5-7 lbs)
- 1 cup mead
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
For the Scorched Earth Potatoes:
- 2 lbs small potatoes (like new potatoes or fingerlings), halved
- 3 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper to taste
For the Crimson Berry Reduction:
- 1 cup fresh or frozen mixed berries (raspberries, cranberries, etc.)
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp apple cider vinegar
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Steps:
- Prepare the Boar: Pat the boar dry and season generously with salt, pepper, and thyme. In a bowl, whisk together the mead, honey, vinegar, and garlic to create the glaze. Place the boar in a roasting pan and pour half of the glaze over it.
- Roast the Boar: Preheat your oven to 325°F (160°C). Roast the boar for 3-4 hours, or until the meat is very tender. Baste every 30-45 minutes with the remaining glaze to build a rich, caramelized crust.
- Prepare the Potatoes: About 45 minutes before the boar is done, toss the halved potatoes with olive oil, paprika, smoked paprika, salt, and pepper in a separate roasting pan.
- Roast the Potatoes: Place the potatoes in the oven with the boar. Increase the oven temperature to 400°F (200°C) for the final 20-30 minutes of cooking. This will make them dark and crispy, mimicking a "scorched" effect.
- Make the Berry Reduction: While the boar and potatoes finish, combine the berries, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the berries break down and the sauce thickens. Stir in the apple cider vinegar at the end for a little tang. Strain the sauce through a sieve for a smoother reduction, if desired.
- Serve the Feast: Let the boar rest for 10-15 minutes before carving. Arrange the carved boar on a platter with the scorched earth potatoes. Drizzle the crimson berry reduction over the meat and serve immediately, a feast fit for the end of days.