Authors: Alan Kistler
Tags: #recipes, #cookbook, #Game of Thrones
1
⁄
3
cup minced parsley
Freshly ground black pepper to taste
A Word of Wisdom
If you prefer not to pick shells from your food, just steam the clams, mussels, and crab in a separate pot, strain the resulting broth into the stew, and add the shelled clams, mussels, and crab to the stew at the last minute.
Northern Harvest Auroch Stew
A good cut of auroch makes for a substantial stew fit for feasting warriors and nobility. Though he is seen as weak by some of those around him at the harvest festival, Bran Stark knows he has strength within, and though he chooses a beef-and-barley stew in front of his guests, trading up for auroch might have done even more to keep that strength up. This recipe works well for both. (
A Clash of Kings
, Chapter 16 — Bran)
Serves 8
1
⁄
3
cup vegetable oil
2 pounds boneless auroch or beef chuck roast, cut in large pieces
2 pound flank steak, cut in pieces
2 large onions, sliced
2 cloves garlic, minced
1 cup dry kidney beans
1 cup dry lima beans
6 cups beef broth
1
⁄
3
cup ketchup
1 cup dry pearl barley
6 white potatoes, peeled and cut in large chunks
Salt and pepper to taste
A Word of Wisdom
Gage served this stew with loaves of
Winterfell Black Bread
and a side of
Winterfell Cold Fruit Soup
. A generous helping of
The Dead Man’s Roasted Vegetables
and
Ballroom Blackberry Honeycake
would finish this meal off nobly.
Leaf’s Blood Stew
Bran receives quite an education north of the Wall. As he fills his mind with seeing and reading and the secrets of the weirwoods, he fills his belly with Blood Stew made by Leaf and her fellow singers. Any wild game will do to make this an interesting meal for those natural travelers with a taste for wide horizons. (
A Dance with Dragons
, Chapter 34 — Bran)
Serves 8
2–3 pounds rabbit, squirrel, or other small game
2 tablespoons oil
Kosher salt and freshly ground black pepper to taste
1 pound spicy sausage (Italian, andouille, or game)
4 tablespoons (
1
⁄
2
stick) unsalted butter
2 onions, chopped
1 green bell pepper, chopped
3–4 stalks celery, chopped
8 ounces fresh mushrooms, sliced
2 cloves garlic, minced
6 tablespoons all-purpose flour
8 cups chicken broth, divided
1 cup game blood, chilled with any solids well-mashed
1 cup fire-roasted red pepper, chopped
1
⁄
2
teaspoon red pepper flakes
1 teaspoon dried thyme
2 bay leaves
A Word of Wisdom
Blood may sound like an exotic, intimidating ingredient, but it is a common ingredient in cultures that value every part of an animal. Add a dash of vinegar to keep it from congealing when you store it.
Three-Finger Hobb’s Best Mutton
Three-Finger Hobb won’t see a brother of the black go hungry. With Hobb in the kitchen and Owen the Oaf as server, it’s a sure thing that food is brought to all those who serve on the Wall, rain or shine. A pailful of this fine stew with its spices, onions, and ale is an excellent way to end a day’s work or to begin a long night’s watch. (
A Storm of Swords
, Chapter 55 — Jon)
Serves 6–8
6 strips bacon
3 pounds boneless mutton shoulder
1
⁄
3
cup flour
1 teaspoon kosher salt
1 teaspoon black pepper
1
⁄
2
teaspoon garlic powder
1
⁄
4
teaspoon paprika
2 medium onions, diced
2 cloves garlic, minced
4 cups beef or mutton broth
1 teaspoon sugar
1 cup stout ale
2 bay leaves
1
⁄
2
teaspoon thyme leaves
1 large leek, trimmed and sliced
3 pounds white potatoes, peeled and cut into chunks
3 cups thickly sliced carrots
1
1
⁄
2
cups green peas, frozen or shelled fresh
Salt and pepper to taste
1
⁄
3
cup minced fresh parsley
A Word of Wisdom
What lamb is available and where it comes from may vary wildly by season. True lamb aficionados often prefer lamb from one region over another, citing flavor and texture differences.
Sweetrobin’s Stewed Goat
High above the Vale, surrounded by ice and rock and open air, Lord Robert Arryn and his companions pick their way down the treacherous Giant’s Lance, but trials of a journey are nothing when a hot meal of stewed goat awaits. The sure-footed caprines would be a steady source of fiber, milk, and meat for peasant and peer in the lands protected by the Mountains of the Moon. (
A Feast for Crows
, Chapter 41 — Alayne)
Serves 6–8
2
1
⁄
2
pounds goat meat
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1
⁄
2
teaspoon garlic powder
1
⁄
4
teaspoon paprika
1
⁄
3
cup flour
5 tablespoons olive oil
1 medium onion, diced
4 cups beef broth
2 cloves garlic, minced
1 rib celery, sliced
6 ounces mushrooms, sliced
1 teaspoon Worcestershire sauce
1 cup dry red wine
3 pounds red potatoes, peeled and quartered