The Third Night of Yule belongs to the Wild Hunt—the roaring procession of spirits, ancestors, gods, and restless forces said to ride the winter skies between the solstice and the new year. Across Northern European folklore, the Wild Hunt is led by figures such as Odin, Herne the Hunter, or the Lord of the Greenwood, depending on land and tongue. Its sound is unmistakable: howling wind, pounding hooves, clashing horns, and the echo of voices not meant for daylight.
This is not a gentle night. It is a threshold night—one that reminds us the world is alive, untamed, and watching.
The Wild Hunt is both warning and blessing. It sweeps away what no longer serves, carries prayers to the ancestors, and tests the courage of those who stand still and listen. Old folk wisdom says to leave offerings, keep your hearth lit, and stay mindful of your words. What you set loose tonight may ride farther than you expect.
Spiritually, this night is about reckoning and release. It asks:
What must be hunted down and ended? What truths have been running from you? What old vows still ride at your back?
Many households mark this night by opening a window briefly to let the Hunt pass, by hanging bells or antlers as wards, or by leaving food and drink outdoors for the riders. Silence, intention, and respect are the greatest protections.
Hearth Offering Recipe: Hunter’s Root Stew
A grounding, sustaining stew meant to anchor the household while the Hunt rides beyond the walls.
Ingredients
1 lb venison or beef stew meat (mushrooms or lentils may be substituted)
2 tbsp animal fat or butter
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 parsnips, chopped
1 turnip or rutabaga, cubed
2 potatoes, cubed
4 cups beef or vegetable broth
1 tsp dried thyme
1 tsp juniper berries, crushed (optional but traditional)
1 bay leaf
Salt and black pepper to taste
A splash of dark ale or red wine (optional)
Instructions
Heat fat in a heavy pot over medium heat. Brown the meat well; remove and set aside. Sauté onion and garlic until fragrant. Return meat to the pot and add vegetables, broth, herbs, bay leaf, and ale or wine. Bring to a low boil, then reduce to a slow simmer. Cover and cook 1½–2 hours, until tender and rich. Season to taste before serving.
Serve with dark bread or oat bannocks. Traditionally, a small bowl is set outside or near the hearth for the Hunt.
Corresponding Drink: Black Forest Spiced Mead (or Cider)
This drink honors the Wild Hunt’s fire, blood, and frost—warming, sharp, and resinous.
Ingredients
2 cups mead or hard apple cider
1 cinnamon stick
3 whole cloves
1 strip orange peel
3 juniper berries, lightly crushed
1 tsp honey (optional)
A pinch of black pepper or ginger
Instructions
Combine all ingredients in a small pot. Warm gently over low heat for 10–15 minutes—do not boil. Strain and serve hot in sturdy mugs.
Before drinking, some whisper a name they wish remembered or a burden they wish carried away.
Closing Blessing for the Third Night
Riders of wind and shadow,
Pass us by in thunder and flame.
Take what is finished,
Leave what is true.
By hearth and by bone, we stand fast.
This is a night to listen more than speak, to eat well, and to trust the dawn will return—changed, but returning all the same.
Not Your Grams Kitchen 