Lazy Sundays With Griff: Up to His Shoulders in Good Eats!

Good morning and welcome to Griff chat. Today, my ten top tips to take your tastebuds to the next tier. Whether you’re on a short rest in the marshy crags of Dunkappk Castle or you’ve just gotten home from a full day of guarding caravans along Trade Way, some occasions leave you only have a few minutes to prepare your next meal. Well, have no fear, fellow foodies, with these tips and a few spices, you’ll turn your hesitations to celebrations!

The last time I was out questing along the waterways of Chelimber, I ended up stuck in the muck with an empty stomach and nothing but Bullywug meat and a few spices. What’s a hungry adventurer to do? I’ll tell you what, readers.

Braised Bullywug Shoulder
Prep Time: 15 Min
Yield: 8 Servings
Skill Level: Intermediate

Ingredients:

2 tablespoons coriander seeds, toasted

2 tablespoons cumin seeds, toasted

One 4-pound Bullywug picnic shoulder, sliced in half along the grain

Kosher salt

Extra-virgin olive oil

1 fennel bulb, sliced

1 large onion, sliced

Pinch crushed red pepper

4 cloves fresh garlic, crushed

2 -inch piece fresh ginger, finely grated

2 cups dry white wine

1/4 cup Dijon mustard

3 bay leaves

1 bundle fresh thyme

3 to 4 cups chicken stock

Directions:

Using a spice grinder, (if you don’t have a spice grinder any coarse grinding method with suffice. I used my claws!) grind the coriander and cumin seeds until they are a fine powder.

Summon faerie fire or set up another magical cooking mechanism and preheat to 375 degrees F.

(I use Magi brand faerie fire in a bottle)

Sprinkle the Bullywug shoulder with the spices and salt, then tie each piece so that they cook evenly.

Coat the inside of your cooking pan with olive oil and bring to a high heat. Brown the Bullywug on all sides, then remove from pan and let rest. Lower heat and add fennel and onions to the pan, seasoning with salt and pepper. (For an added bonus throw in some crushed red pepper!) Cook the fennel and onions until they are very aromatic. (7 to 8 minutes) Then add garlic and ginger. (2 to 3 minutes)

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the Bullywug to the pan and add stock to the pan until it comes halfway up the side of the meat. Bring liquid to a boil over your magical fire and cover. Cook for 1 hour then turn meat and return to cooking for 45 minutes.

Remove pan from heat, remove the Bullywug, and let rest for 15 minutes. Slice and serve with fennel and onions.

Wine Pairing Suggestion: Sweet Arrhenish

Good eating my friends!

-Griff is an adventurer and an adventurous eater from the Sword Coast.