Filet de Licorne

Filet de Licorne

Background: Filet de Licorne or Unicorn Filet is a popular dish among the Gaulish Nobility due to its rarity and the difficulty required in preparing it. Unicorn Blood is extremely poisonous to anyone other than a Virgin as such a Virgin is required to clean and prepare the meat. This has become substantially easier in recent years with the formation of Artemis Society which issues Artemiad Certifications to Virgins who have been trained to work with and handle the valuable meat. The meat must be consumed fresh as spoiled Unicorn meat can lead to sterility or barrenness. Unicorn meat has been described as similar to horse but with a softer texture and mild flavor like veal or venison. The meat is very tender and typically consumed raw (as Unicorn meat cannot carry disease).

 

A Maiden Preparing to Butcher a Unicorn

Ingredients:

• 200 Grams of Unicorn Meat

• 50 Grams of Gaulish Morels

• 28 Grams of Butter

• 250 Milliliters of Red Wine

• 5 Grams of Rosemary

• 30 Grams of Flour

• 60 Milliliters of Water

• Salt and Pepper for seasoning

 

Meat Instructions:

1. Rinse the Unicorn meat to make sure all blood has been removed. A good way to tell if its safe is by feeding a small portion of the meat to a pregnant rat, if the rat lives, the meat is safe.

2. Cut the excess fat off and set aside.

3. Slice the loin into thin steak strips.

4. Plate and serve with fresh vegetables. Lightly drizzle sauce over meat before consuming.

 

Sauce Instructions:

1. Soak the Gaulish Morels for 30 minutes.

2. Add flour to the water, stir and set aside.

3. Add the remaining fat from the Unicorn to a pot and let sit for 30 minutes at medium heat.

4. Deglaze the fat with Red Wine.

5. Add the flour mixture, rosemary, and morels then bring the mixture to a simmer.

6. Stir in the butter.

7. Cook until nicely thickened then season with salt and pepper.