Authors: Alan Kistler
Tags: #recipes, #cookbook, #Game of Thrones
2–3 whole sage leaves, torn
1 whole lemon, sliced thinly
10 black peppercorns, bruised
5 green peppercorns, pickled
1
⁄
2
cup spicy brown mustard
10 juniper berries, bruised
4 pounds spareribs
A Word of Wisdom
If you wish to make it easier to serve the meat in slices, cook until it has become so tender that when prodded the meat will fall off the bone.
Lannister Beef with Horseradish
Whatever other faults she has, Cersei Lannister knows her priorities when it comes to the comforts of the body. She understands that an exciting tale can best be listened to when the stomach is fed along with the imagination. This plate of Lannister Beef with Horseradish mirrors the exciting sensations whirling through her mind as she hears a great tale of victory and suspense. (
A Feast for Crows
, Chapter 36 — Cersei)
Serves 8
1 (3-pound) boneless beef round rump roast
2 (10
3
⁄
4
-ounce) cans onion soup
1 teaspoon prepared horseradish
1 bay leaf
1 clove of garlic, peeled and minced
6 large carrots, peeled and cut into 1-inch pieces
3 rutabagas, peeled and quartered
4 large potatoes, peeled and quartered
1 (2-pound) head of cabbage, cut into 8 wedges
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
1 cup sour cream, optional
A Word of Wisdom
If you prefer a more intense horseradish flavor with cooked beef, increase the amount to 1 tablespoon. Taste the pan juices before thickening with the butter and flour mixture, and add more horseradish at that time if desired.
Merman’s Court Venison with Roasted Chestnut
In leading a double life to pacify his enemies and protect his allies, Lord Wyman Manderly serves the Freys a lovely meal of Merman’s Court Venison with Roasted Chestnut in his opulent Merman’s Court. It is a noble dish, but it’s apparent to anyone who can see beyond the simple but remarkable repast that there may be something more prickly going on. (
A Dance with Dragons
, Chapter 29 — Davos)
Serves 4
1 pound chestnuts
2 tablespoons olive oil
1 cup coarse kosher salt
3
⁄
4
teaspoon freshly cracked black peppercorns
3
⁄
4
teaspoon freshly cracked green peppercorns
4 venison chops or steaks, or other big game
1 stick unsalted butter, softened
2 tablespoons shallots, finely chopped
1 tablespoon tarragon vinegar
1 tablespoon chopped fresh tarragon
1
⁄
2
tablespoon fresh Italian parsley, chopped
1
⁄
4
teaspoon kosher salt
1
⁄
4
teaspoon hot sauce
A Word of Wisdom
When butchering elk, venison, or other big game, have the round steak, skirt steak, or flank steak cut into small (4- to 6-ounce) portions and run through the meat cuber once or twice to tenderize. The meat will be very tender and tasty and will cook quickly.
Northern Roast Elk
Feasting nobles and scavenging wanderers consider elk a true prize for its taste. A challenge to bring down, as Varamyr Sixskins can attest, elk are all the more respected, coveted, and satisfying for the chase. (
A Dance with Dragons
, Prologue)
Serves 10–12
1 (5- to 7-pound) elk tenderloin
2 tablespoons olive oil
Kosher salt and cracked black pepper to taste
4 tablespoons (
1
⁄
2
stick) butter
3 shallots, finely chopped
3 tablespoons hoisin sauce
2 tablespoons Dijon mustard
1
⁄
2
teaspoon freshly ground black pepper
1 cup sherry
A Word of Wisdom
Big-game tenderloins and roasts can be quite large. Butcher large tenderloins in half or to desired weight for cooking smaller portions and to avoid any waste. Keep tenderloins and roasts to 4 to 5 pounds for best results in roasting, grilling, and braising.
Pyke Onion Pie
After years spent dreaming of his home and his position of power there, Theon Greyjoy suffers quite a rude awakening when faced with the reality of the Iron Islands. Nothing works as he had planned, and familiar faces are more likely to mock him than welcome him. The one small comfort he finds is an onion pie served at his father’s feast. That a simple pie is the only thing on Pyke that doesn’t disappoint bodes poorly for Theon. (
A Clash of Kings
, Chapter 24 — Theon)
Serves 8
3 strips thick-cut bacon, chopped
3 large, or 4 medium, yellow onions, peeled and sliced
1
⁄
4
-inch thick
2 teaspoons sugar
1
⁄
2
cup water
3 cloves garlic, minced
1 teaspoon apple cider vinegar
1
⁄
4
teaspoon fresh grated nutmeg
1 teaspoon hot sauce
1 recipe Blitz Puff Pastry (see
The Vale Summer Berries and Cream Tart
)
1 egg, beaten
1 cup shredded Gruyère cheese
1
⁄
4
teaspoon smoked paprika