Serving size: 2 sticks
1 Dragon Hatchling
Any other vegetables you enjoy
Carefully clean and chop your dragon hatchling and vegetables into bite sized chunks. Skewer your meat and vegetables onto your kabob sticks. Prepare a fire and stick your kabob sticks into the ground near the fire, or sear on a pan, until everything is cooked through. Remove kabobs and eat.
Hatchling Scale Stew
Serving Size: 2 bowls
6 fresh dragon hatchling scales
1 dragon hatchling
4 oz. of spring water
1 pinch of ground pepper
A sprinkling of paprika
Chop hatchling into small cubes. The six scales need to be soaked in water until soft. Using a medium-sized pot, add the spring water, cut the potatoes into chunks with the skins still on, mince the leek into fine pieces, add the pepper, paprika and dragon meat to the stew and let simmer over fire for 30 minutes. Once completed, add in the dragon scales to the hot stew and cook for another 3 minutes on higher heat (stoke that fire!).
If cooked correctly, the scales will melt into the stew, and after the 3 minutes of high heat cooking is finished, the stew will turn either red or blue depending on the dragon type used. While the stew may look unpalatable as one of those colors, once tasted, the consumer rarely cares what color it is.
Roasted Adolescent Dragon
1 adolescent dragon
Carefully gut and descale your adolescent dragon, discarding or cooking them separately. Skewer the dragon and give it a healthy seasoning of salt and place on spit. Rotate dragon until it is cooked to your liking. Remove from spit and enjoy.
Serving Size: Variable, based on dragon size
A set of 4 dragon shanks (left front, right front, left rear, right rear)
1 bottle of alcohol (any)
A pinch of salt
6 potatoes, skinned and sliced
2 carrots, sliced
A pinch of ground pepper
Any other spices as desired
Skin and descale your dragon. Separate all four shoulder shanks from the corpse, place in a large pot with the alcohol, spices, carrots and potatoes. Bring to a slow boil for 3 minutes, reduce heat, and let simmer for 3 hours.
Dragon Liver Pie
Serving Size: 4
2 dragon livers
2 ears of corn
Peel and mash the potatoes to your satisfaction and remove individual kernels of corn from the ears of corn and place on top of your mashed potatoes. Chop your dragon livers into bite sized chunks and sprinkle onto your potatoes and corn. Top it all with a healthy amount of cheese and bake for 30 minutes.
Servings: Varied, depends on dragon size.
1 tail of a dragon, de-scaled and top tail ridge fins removed
8 oz. of wine
This simple recipe involves removal of the tail dorsal fins as well as de-scaling the entire tail. Once prepared, use a sharp knife to lance a circular cut all the way around the tail, but not too deep. You want to lance the tail enough to be able to twist the individual section into links, but not so deep that they separate from the tail entirely.
If you twist each individual link in the opposite direction of the previous link, you’ll find they do not unwind and hold pressure against each link in the chain. You then prepare a large enough pot to cook them in, add the 8 oz. of wine, and stew for 6 hours. When completed, the links will bloat slightly, which tightens the twists between links. Serve with cheese or vegetables.
Baby Dragon Ribs
2 full racks/slabs (about 4 1/2 pounds) baby dragon ribs
Two dragon wing membranes, 4” larger than the largest rib
A pinch of salt
6 tablespoons of Raknar Rub, recipe follows
1/2 cup orange juice
1/3 cup honey
1/3 cup ketchup
1/8 teaspoon cayenne pepper
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon ground Raknar eye
Place each rib rack in a sheet of dragon wing membrane. (The membranes should be 4 inches longer than the ribs on either end.) Season racks liberally with salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and let cool overnight.
The next day, heat the oven to high.
Combine the orange juice and honey in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a measuring cup. Reseal the pouches and place them and the measuring cup of liquid out to cool for up to 8 hours.
The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add more honey, ketchup and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
Set an oven to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the oven and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board and cut into 2 rib portions, using kitchen knives. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
Stuffed Dragon Tongue
1 adolescent or older dragon tongue, undamaged
Two pinches of pepper
A pinch of salt
A pinch of cumin
A pinch of paprika
A sprig of sage
3 potatoes, cooked, skinned and mashed
A slab of butter
Take the dragon tongue and slice off the tip of it with a sharp knife. Then, cook and mash the potatoes. Add the potatoes and spices all into the tongue, with the butter added last. Tie off the end of the tongue with a piece of wire to hold all the contents within. Place in fire or oven for 30 minutes. Tongue will be finished cooking when it splits open slightly, revealing the contents. Scrape the char off the outside of the tongue and enjoy!
Cooking Note: Undercooking the tongue results in a chewy and rubbery tongue, so make sure it cooks the required time. Overcooking the tongue results in the tongue splitting too wide and dumping all of its contents into the fire.
Servings: Varied, depending on dragon size.
1 carcass of adolescent or younger dragon; limbs, scales and wings removed
6 oz. olive oil
10 pinches of salt
Take the meat from the dragon corpse and slice it into very thin strips as thin as you possibly can. Remove as much fat from the meat as you can. Baste the meat in a bowl, and in a cool location, for 18 hours in the olive oil and salt bath. Feel free to add various spices to experiment with the taste. Once the strips have marinated for 18 hours, place them in an oven or over a fire and cook them for 2 hours, or until the meat turns a darker brown color. At that time, most of the moisture will be removed from the meat, turning it into delicious jerky.