1. Peel the garlic and cut it into fine slices

2. With a sharp knife, make deep cuts into the beef and insert the garlic pieces into them

3. Season the beef joint with salt and pepper

4. Lay a large double-folded piece of foil in a roasting dish

5. Place the beef in the center of the roasting dish

6. Pour the red wine over the beef

7. Lay the sprig of thyme on top of the beef

8. Fold the beef into the foil (make sure the beef is fully enclosed by the foil)

9. Roast the beef in the preheated oven for 1 hour or 20minutes more if you want it to be well done

10. Remove the roasting dish from the oven and leave the beef in the foil until it is cold

11. Remove the beef from the foil and leave all the juices in the foil

12. Skim any fat from the juices and pour the juices into a pan

13. Bring the juices to a boil until they are reduced to about 150ml. Leave it to cool

14. Whip the cream until it just holds its shape and gradually whisk in the meat juices and the Mustard

15. Taste and add more salt and pepper if necessary.

16. Cut the meat into thick slices and arrange them on a serving dish

16. Pour the mustard sauce onto the meat slices and garnish with the sprigs of thyme and serve

List of ingredients required:

(Serves 12 people)

5lb (2.3kg) joint of lean sirloin
3 cloves garlic
Salt and freshly ground black pepper
150ml red wine
Sprig of thyme
150ml double cream
4tablespoons of French wholegrain mustard
Sprigs of thyme (garnish)

1. Skin a young woodchuck.
2. Clean the carcass, being careful to remove the little red kernels or glands in the small of the back and in the foreleg near the body.
3. Cut the woodchuck into serving pieces.
4. Soak them for 1 hour in cold water mixed with 1/2 cup vinegar and 1 teaspoon baking soda.
5. Drain and dry the pieces.
6. Sprinkle them with salt and pepper.
7. Roll them in flour.
8. Heat 3 tablespoons fat in a heavy pot with with 1 clove of garlic.
9. Brown the pieces of meat on all sides.
10. Add 1 cup of water.
11. Add a bouquet garni containing 3 sprigs of parsley, 1 spray of celery leaves, 1/2 bay leaf and 1 sprig of fresh thyme, all tied together.
12. Cover the pot lightly.
13. Let the meat simmer for about 2 hours or until its tender, adding a little water as needed.
14. Just before serving, stir in 2 tablespoons butter and 1 teaspoon Worcestershire sauce.

List of ingredients required:

• 1 Young woodchuck.
• Water.
• 1/2 cup vinegar.
• 1 teaspoon baking soda.
• Salt.
• Pepper.
• 3 Tablespoons fat.
• 1 Clove of garlic.
• 3 Sprigs of parsley.
• 1 Spray of celery leaves.
• 1/2 Bay lea.
• 1 Sprig of fresh thyme.
• 2 Tablespoons butter.
• 1 Teaspoon Worcestershire sauce.

1. Peel 1 pound fresh mushrooms.
2. Put them through the food chopper.
3. Add 1 truffle, minced and stewed in 3 tablespoons Madeira for 5 minutes.
4. Add 1/4 cup chopped, blanched almonds, 1/4 cup chopped parsley and 1/4 cup minced chives.
5. Add 1 cup ground cooked ham, 1/2 cup each ground lean veal and pork and 2 cups fine dry bread crumbs, soaked in 1 cup cream, squeezed dry and shaken lightly to loosen.
6. Season the dressing with 1/4 teaspoon each of sage, thyme and marjoram, 1/8 teaspoon each of Mace and allspice, and salt and coarsely ground black pepper to taste.
7. Mix thoroughly and stir in 2 egg yolks, beaten until thick and pale in color, and 1 egg white, stiffly beaten.
8. Clean and wash a fat, little wild boar shoat or suckling.
9. Rub it well inside with salt, pepper, and lemon juice.
10. Stuff the cavity with the dressing.
11. Sew up the opening and truss.
12. Prop the mouth open with a 2-inch block of wood.
13. Rub the outside well with 1/4 cup olive oil and on each side of the backbone.
14. Place the baby boar on a rack in a large roasting pan, cavity side down.
15. Pour 2 cups stock into the pan.
16. Cover the shoat with a large piece of buttered paper.
17. Roast the boar in a hot oven (450°F) for 20 minutes.
18. Reduce the temperature to very moderate (325°F) and continue to roast, allowing 30 minutes for each pound of meat, basting every 10 minutes with the liquid in the pan.
19. Half an hour before the boar is ready to be served, discard the paper.
20. Brush the roast with heavy sour cream.
21. Return it to the oven to brown well.
22. To serve, place the little boar on a platter with a cranberry in each eye cavity, a shiny red apple in the mount and garland of water cress around its neck.
23. Garnish the platter with baked apples stuffed with stewed cranberries and large cooked prunes.
24. Serve with sauce chasseur.

 List of ingredients required:

• 1 Pound fresh mushrooms.
• 1 Truffle, minced.
• 1 truffle.
• 3 tablespoons Madeira.
• 1/4 cup chopped, blanched almonds.
• 1/4 cup chopped parsley.
• 1/4 cup minced chives.
• 1 cup ground cooked ham.
• 1/2 cup  lean veal.
• 1/2 Cup lean pork and
• 2 Cups fine dry bread crumbs.
• 1 Cup cream.
• 1/4 teaspoon sage.
• 1/4 Teaspoon thyme.
• 1/4 Teaspoon marjoram.
• 1/8 teaspoon Mace.
• 1/8 Teaspoon allspice.
• Salt.
• Coarsely ground black peppe.
• 2 Egg yolks.
• 1 Egg white.
• 1 Fat, little wild boar shoat or suckling
• Pepper, and.
• Lemon juice.
• 1/4 Cup olive oil.
• 2 Cups stock.
• 2 Cranberries.
• 1 Shiny red apple.
• Water cress.
• 1 Baked apple.
• Stewed cranberries.
• Large cooked prunes.
• Sauce chasseur.