Lore: Ravenous Recipe
There are few delicacies in the realm more sought after than roasted tusked bushelk. Long ago, bushelk could be found in the wild and hunted for sport. Our ancestors frequently prepared them for the grandest festivals. These days, only the favored of the One True King may participate in The Hunt, but roast bushelk remains a centerpiece of Fae feasting. This recipe will help you bring back the full flavor of those ancient feasts.
NOTE: This recipe can be used to prepare any kind of meat, but it is specially designed for the unique flavor of the bushelk.
- 1 tusked bushelk
- 3 cups powdered skink root
- 2 sliced slitta peppers
- 12 cloves of ash bean
Prepare the meat in the old style, using the rib cage as a casing for thicker cuts. Prepare an herbal marinade—skink root and slitta peppers are best, but feel free to experiment—and immerse the meat fully for two nights. While the flesh still drips, smoke it over an open pit the entire morning. Then sear it on the fire for one hour just before serving. Serve with mead surrounded by cloves of ash bean.
Skittara Cheese
Nothing completes a feast’s menu like a plate of viscous, redolent skittara cheese rounds—just like Grandmother used to make. Start with fresh droper milk, leaving it out until the curds have separated from the whey. Strain the curds and mold them into fist-sized balls, then leave them out in the sun until the outer shell has hardened.
Once the shell has dried, cut off the top of each ball and place them outside again in a place where flies will find them. The flies will lay their eggs inside the soft, gooey center. Larvae will burrow inside, disgesting the fats, until the cheese develops a soft, liquid texture.
After the sun has set and risen once more, place the tops back onto each ball and serve the cheese rounds with slightly stale bread and strong drink.
Blood Cake
There is no cake in all the realms more moist than Xaravo Blood Cake. It’s delicious and simple to make. A great dessert to try with children!
- 1 cup toothwort sugar
- ½ cup skittara butter
- 4 jubhawk eggs
- 2 spoons ash extract
- 1.5 cups grain powder
- 1 cup nara blood (can be substituted with almost any animal’s blood)
Mix all of the ingredients together, being sure to beat the eggs into the mixture one at a time. Stir until the batter is a smooth, rich purple. Bake for 30 to 40 minutes, and you’re done! If desired, cover with a thick icing after the cake has cooled.
Meat Frosting
This savory glaze can be served by itself or on top of a variety of foods. Try it on bread, roast bushelk, or your favorite dessert.
- 4 spoons collagen paste
- 1 cup meat broth
- 2 spoons meat drippings
- 1 cup droper milk
- 1 pinch of salt
Heat the meat broth in a saucepan. Then, powder the collagen paste and sprinkle it into the broth. Stir over low heat until the paste dissolves. Finally, stir in the other ingredients and let cool until syrupy.
Pour directly on any dish!