While the others start digging a pit and gathering dryfall for the fire, Finn leaves it to me to make the stag ready for roasting. I sharpen my knife before I start. Much blood is already drained from him out of the gash at his neck. I roll him on his back and first take off what made him such a mighty stag before I slice him open, throat to arse. I break his chest bone and hips so he can be cleanly gutted. The steaming liver, tongue and heart I share with the Fian na Samildanach, that we all may have the strength and courage of this magnificent beast.

All the while, I am wondering what the second of challenges will be.

Once the deer is roasted, we sit down and feast like kings.