with your friend the Shadow ChefThis Month – Seared Green Steak!
What will I need?
- “Green” meat, the fresher the better.
- Herbs and spices of your choice.
- A hot fire.
Where do I get this meat?
- Orcs are preferable, but goblins are coming into season.
- You should pick your specimen carefully (see tips on Avoiding Legal Repercussions).
- Younger meat is more succulent. Dry, sinewy steak is less appealing.
What do I do with it once I have it?
- Dress and quarter your specimen.
- If this is your first time make an obvious selection, thigh or back strap perhaps.
- Tenderize your meat, rub it with your choice of spices and let it marinate for at least 24 hours.
- When ready, place slabs in a pan or on a grill over a hot flame.
- Sear the outside to a crisp finish. The center should remain rare.
Avoiding Legal Repercussions?
- Remember if they aren't well known, they cannot be missed!
- Always wear gloves and avoid leaving any signs of your presence at the butchering sight.
- You may consider finding your ingredients on a battlefield, but be sure they are fresh.
But isn't eating such things detrimental to my health?
Nonsense. No current scientific studies have proven any harm to come to those that partake of the flesh of other humanoids. It is however, a taboo and considered undesirable.
Next month: Gnomes – Why punt when you can potroast?
