Dining on Dragonette

Malay has a dragonette problem. The combination of a prosperous city surrounded by fertile fields growing countless crops has proven an attractive source of food and entertainment to the mischievous dragonettes, and their population has subsequently exploded.
Lord Rupert Malogin published a cookbook full of recipes centered around the consumption of dragonette in an effort to help combat the threat, and as a campaign to regain at least some of his popularity after losing his career upon the contraction of Vampirism. While the book did little to assuage distrust against Lord Malogin, it did open up the consumption of dragonette to a more mainstream audience. As a result dragonette is generally considered a delicacy in Malay in spite of its ready availability.

Purpose

Dining on Dragonette contains a collection of recipes involving the consumption of dragonette. It was written by Lord Rupert Malogin as one of his many efforts to resume his former place as the premier chef of Fillimet in spite of his Vampirism, and specifically targeted for use in Malay due to the overabundant population of the invasive dragonette.

Historical Details

Public Reaction

Many citizens of Malay embraced the cookbook with open arms, marveling at the variety of dishes and flavors built around eating the dragonette. Others rejected it, unable to consider eating dragonette in the first place, although a few adapted the recipes to use other meats in place of the dragonette.
Unfortunately for Lord Rupert Malogin, opinions on the cookbook did little to improve his standing within society at large. Even a successful cookbook could not counteract the stigma of Vampirism.

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Dining on Dragonette

Pan Seared Dragonette with Mushrooms

Ingredients
one large dragonette, deboned, de-winged, skinless
salt
1 pinch fresh cracked black pepper
1 pinch flour
4 tbsp butter, divided
1/3 cup dry white wine
1/2 cup dragonette broth
2 tsp lemon zest
3 tbsp lemon juice
2 cups thinly sliced ice mushrooms (or any small mushroom)
1/3 cup parsley chopped, divided
Directions

1. Melt 1 tbsp butter in a skillet at medium high heat. Add the lemon zest, lemon juice, and mushrooms and simmer covered for 5 minutes. Uncover and cook on high until most of the liquid has evaporated and the mushrooms have glazed and browned, approximately five minutes. Add the white wine and half the dragonette broth, stirring to mix the brown bits into the mixture. Pour into a small bowl and set aside.
2. Mix the flour, salt, and pepper together and sprinkle the mixture on both sides of the dragonette. Melt 2 tbs butter in the skillet over medium high heat and add the dragonette, cooking on one side until brown, about 4 minutes. Flip the dragonette onto the other side and cook an additional 6 minutes. Remove the dragonette from the skillet and arrange on the platter, covered to keep warm.
3. Pour cooked mushrooms back into pan with remaining dragonette broth, butter, and half parsley. Swirl until butter melted, scraping skillet as needed to keep browned bits inside mixture. Add juices from cooked dragonette and bring mixture to a boil, stirring. Carefully dump the mushroom liquid over the dragonette. Sprinkle remaining parsley over the dragonette, and serve.

Rol'nara Dragonette Soup

Ingredients
4- to 5-pounds of leftover roasted dragonette, complete with bones
4 cups dragonette broth
4 cups water
4 cups assorted vegetables, sliced (carrots, celery, and onion recommended)
1/2 cup white rice
2 tablespoons herbs of choice
salt
Directions

1. Place the leftover dragonettes in a large pot with the broth and water and bring to a boil over medium high heat. Reduce to a simmer and cook for 20 minutes, skimming fats from the surface as needed.
2. Using a handled strainer and a large set of tongs, remove the dragonette from the broth and set aside to cool. Be sure to remove all the bones!
3. Add the vegetables and simmer for approximately 10 minutes. Then add the rice and simmer for an additional ten minutes, stirring occasionally. Concurrently, once the dragonette is cool enough to handle pick the dragonette meat from the bones and shred it into bite sized pieces, adding it to the pot.
4. Once all dragonette meat has been added to the pot, let simmer for an additional minute to allow the meat to come to temperature, then serve.

Easy Popcorn Dragonettes

Ingredients
dragonette
flour
salt
seasoning
egg(s)
breadcrumbs
oil of choice
three bowls

Directions

1. Chop the dragonettes into cubes, approximately 1/2 inch per side.
2. In the first bowl mix the flour, salt, and seasoning to taste. In the second bowl, crack the egg and beat it, with a touch of water added. In the final bowl, add breadcrumbs and any desired breadcrumb seasonings.
3. Coat the cubed dragonettes with the flour mixture in the first bowl, rolling them around in the bowl before shaking off the excess. Then dip the cubes in the second bowl quickly to lightly coat with egg before adding them to the third bowl and tossing the cubes in the breadcrumb mixture.
4. Heat the oil at medium-low heat in a large skillet, and add the coated cubes. Allow them to cook for a minute or two before flipping them over with tongs to complete browning on the other side. Do not use a higher temperature as the breadcrumbs will brown before the dragonettes have finished cooking.
5. Once the dragonette cubes are a golden brown remove from the skillet and set aside to drain the excess oil prior to serving.

Shredded Salsa Dragonette

Ingredients
two large dragonettes or three smaller ones, deboned
8 large tomatoes, fire roasted
3 cloves garlic, peeled
1 cup Fyreflower, shredded
2 cups fresh fyreflower leaves
1 cup onion, diced
salt
pepper

Directions

1. Mix all ingredients except the dragonettes and continue to mix and dice until the desired consistency is reached
2. Place the dragonette in the bottom of a large stewing pot over a slow fire. Coat with the diced mixture and cover.
3. After four hours to a full day, lightly pull the dragonette apart and mix before serving.

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Type

Manual, Culinary

Medium

Paper

Authors

• Lord Rupert Malogin