There is nothing that says, soiree like some bite sized dragon entrees. Served freshly made with bruschetta - toasted by the orphaned dragons offspring of your main ingredient for the authentic Lombardy experience. The meat of dragon has always been supposed to be difficult to prepare.
The lance, armour, shield and morning star are the traditional means to slaughter a dragon. It is far easier, and cleaner, to accuse them of false accounting and throw a brass coin into their hoard. It can take anything from an hour to three days, but, the dragon brain is guaranteed to explode in response to accusations of this kind. Brain explosion leaves the meat fresh and unbruised by the violence of knights errant. It also helps to have a spare princess hanging around. False accounting does mean a bit more planning needs to go into preparation, but it is worth it.
Dragon, like most game, needs hanging to bring out the full flavour. Which generally means twenty one days and nights of sleeplessness keeping Wyverns and Alchemists away from an increasingly ripe corpse. It makes for fascinating conversation when the entrees are served.
Hanging a Dragon is always going to be a challenge. A chapel is traditional but so many have been deconsecrated in recent years and a deconsecrated chapel, like a defrocked priest, always leaves a bad taste on the meat. Chapels have always been used for Dragon hanging to avoid the dangers inherent in preparing fire breathing creatures for the table.
The red wine should, for the best experience, be matched with the red wine vinegar. Traditionally, this was achieved by buying wine from Vikings. Vikings, whose coastal raiding favoured quantity over quality, can often come up with a surprisingly cheeky vintage. Which is likely to be a one time experience: at least, that is, in regard to red wine. Beer, on the other hand, they were far more choosy about. A nice red wine, plundered from a Monastery rather than a Church, gives a depth of flavour that cannot be described. Viking Beer, on the other hand, is almost completely uniform. In matters of beer Vikings seem to dislike change and innovation. There are some recipes for beer and Dragons, but they tend to require specialist equipment. Viking wine has the advantage of being a good fire extinguisher.
The recipe, here, is a basic but serviceable one. Chapel hanged Dragon meat is perfect for that soiree that you have been putting off. Remember to begin preparation well ahead of time and to ensure that the dipping sauce is well chilled before serving. For that really special occasion: try sprinkling some ground unicorn horn over just as you serve.
800 Imperial lbs Dragon meat.
12 1/2 Imperial Quarts red wine vinegar
salt and pepper to taste
oil for frying
1 cubic foot of plain flour
4 cubic feet of cornmeal
1 cubic foot garlic powder
1/2 Cubic foot cayenne pepper
1/2 Cubic foot black pepper
Sunflower Oil
Dipping sauce:
1200 tblsp mayonnaise
800 tsp prepared horseradish
400 tblsp Dijon mustard
400 tblsp red wine vinegar
Servings Per Recipe: 3200
Cooking time: three minutes per piece.
Cut Dragon Meat into bite sized pieces.
Place Dragon Meat in a medium bowl.
Mix with vinegar, salt, and pepper.
Cover, and cool beneath crushed ice for 10 minutes.
Mix a mayonnaise according to receipt 23; then add horseradish, Dijon mustards, and Red wine vinegar in a small bowl.
Pour one inch of oil into a large skillet.
Heat over a medium-high flame.
Mix flour, cornmeal, garlic powder, cayenne pepper, and black pepper.
Squeeze excess liquid from meat.
Add one handful of meat to the coating mixture and toss to coat.
Set aside.
Repeat with remaining meat.
Place meat pieces into hot oil without overcrowding.
Fry until golden brown.
Remove to paper towels.
Serve hot with dipping sauce.
Nutritional information per serving:
Calories: 487 per serving
% Daily Value *
protein: 54g 108 %
carbohydrates: 19.1g 6 %
exchange other carbohydrates: 1.5
dietary fibre: 1.2g 5 %
sugars: 1g
fat: 20.4g 31 %
saturated fat: 2.1g 10 %
cholesterol: 2mg 1 %
vitamin A: 99.8IU 2 %
niacin equivalents: 1.5mg 11 %
vitamin B6: 0.1mg 8 %
vitamin C: 0.9mg 2 %
folate: 45.4mcg 11 %
calcium: 8.6mg 1 %
iron: 1.2mg 7 %
magnesium: 9.7mg 4 %
potassium: 70.3mg 2 %
sodium: 59.7mg 2 %
thiamine: 0.2mg 17 %
calories from fat: 183.6
percent of calories from carbohydrates: 16
percent of calories from fat: 38
percent of calories from protein: 45
percent of calories from saturated fat: 3
*Percent Daily Values are based on a 2,000 calorie diet.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your Physick or registered Food Taster before having this receipt prepared. This recipe not suitable for Vampires or other Demons sensitive to consecrated buildings.
