Draconian cooking have long been thought to be unpalatable to other races. It was soon discovered that out of many a cuisine, one may have passed off the taste test – provided you get come prepared with lots of water.
Much of the history of Shredded Venison is unknown. They seem to pick up the technique of cooking meat filled with herbs over a fire from several races, implementing their own herbs soon after to satisfy their Draconian tongues. There is speculation that the recipe may have been picked up and implemented from the Knights of Takhisis (Now
Knights of Neraka), who found meat plentiful there.
What you need:
- Chopping board
- Frying pan
- Spatula (or something used to flip your meat with)
- Mortar and Pestel
- Spoon (if you prefer chili)
- Campfire or stove (whichever is more convenient)
- Preparation plate
- Your Serving Plate
- Venison (can be substituted for beef or mutton)
- Red Onions
- Soy Sauce
- Black Pepper pellets (or just normal black pepper if you prefer)
- Red Chili (Optional. Use it only if you have a Draconian tongue)
- Cooking Oil (of any sort)
- Butter (Or Margarine)
1) Prepare the meat first on the chopping board. With a knife, make nice strips of fine quality meat, its length roughly twice as long your palm and its breath roughly half as long as your palm. As for its thickness, imagine bacon strips and steak. Cut the meat no thinner than the bacon strips but no thicker than steak. Make sure their dimensions are in a way that they can be skewered later on.
2) Now to prepare the herbs. First, peel one whole garlic from its skin and then grind it in a mortar. Then add in two red onions and grind them (mine is ping pong ball size small, but I don’t know about yours).
3) Heat a frying pan with oil, then add butter/margarine into the oil. After the butter melts, pour your herb contents into the pan and mix them around with your spatula. A few seconds later, or before the herbs turn a nice brown colour, put in your venison strips into the pan (It can fit about four in a fairly sizeable medium frying pan).
4) Wait for thirty seconds or when the underside of the strip almost looks cooked whichever is first then flip it. This time, wait for twenty seconds before taking them out and placing them on the preparation dish. Skewer the meat after it has cooled a little for your hands to hold them. You choose your skewing method – I skew the venison in a wavy fashion.
5) Clean the mortar and dry it. Add some black pepper pellets (and optionally the chili seeds extracted from the red chilis) and then grind them. I suggest you use a spoon if you want to scoop out the chili and black pepper mixture, because chili can really burn your skin, especially when dabbed on your face.
6) Put some soya sauce on the venison (not too much) then sprinkle the herbs you recently ground onto the meat.
7) If you have a campfire, bring the skewer over the fire for a few seconds to heat it up. The greatest pleasures of cooking is to hear your meat sizzle with juices for a few seconds. That is also when you should start taking it out of the fire and into your serving plate.
As they say, "All’s well that ends well" if your cooking turns up nicely. And it certainly ended well for me… in my stomach. So until next time, this is Chardra ‘MetaFlare’ Mendera signing off (experimenting of course).