Greenling roast
The greenling is a type of wood grouse found in the Dark Forest and the Dragon's Ridge. It is an important part of the lives of the Serbaith, who mostly survive by hunting, foraging and some agriculture. Its signature green feathers are used for arrow fletching, which is one of the marks of a full member of the hunter's guild. Additionally, greenlings are known for very tasty and tender meat.
To prepare the greenling, it is first plucked free of any feathers. The neck, feet and wings are removed and set aside. The innards are taken out before roasting and replaced with a stuffing, which can vary depending on the season. In late summer, stuffings are often made with fruit and herbs, in autumn, mushrooms are also common. Throughout winter, where nothing really grows, only things that can be stored are used, for example cabbage, apples and onions, but also other meat. The same can be said for much of spring, where things only start to grow again. One important staple in the stuffing is old, dry bread, which is soaked in water to soften it. After preparing and stuffing the greenling, it is slowly cooked in the oven in a ceramic pot over several hours. Afterwards, the stuffing is removed and the roast is served with stuffing, bread and vegetables, usually something like cabbage, because it can be stored easily, even through the winter.
The neck, wings, feet and innards are, of course, not thrown away. Instead, the innards can be roasted or cooked and used for soup. The neck, wings and feet are generally boiled with some vegetables to make a fond, which can then be used as a base for all kinds of soups and other dishes. After they are boiled, the remaining meat is also removed and used for said dishes. Since greenling roast is quite time consuming in its preparation, it is reserved for special occasions like an important birthday or other celebrations. Still, it is many Serbaith's favourite food and highly anticipated. The general process of the preparation is the same, but stuffing recipes and specific ways of seasoning are passed down through families and can vary from village to village.
To prepare the greenling, it is first plucked free of any feathers. The neck, feet and wings are removed and set aside. The innards are taken out before roasting and replaced with a stuffing, which can vary depending on the season. In late summer, stuffings are often made with fruit and herbs, in autumn, mushrooms are also common. Throughout winter, where nothing really grows, only things that can be stored are used, for example cabbage, apples and onions, but also other meat. The same can be said for much of spring, where things only start to grow again. One important staple in the stuffing is old, dry bread, which is soaked in water to soften it. After preparing and stuffing the greenling, it is slowly cooked in the oven in a ceramic pot over several hours. Afterwards, the stuffing is removed and the roast is served with stuffing, bread and vegetables, usually something like cabbage, because it can be stored easily, even through the winter.
The neck, wings, feet and innards are, of course, not thrown away. Instead, the innards can be roasted or cooked and used for soup. The neck, wings and feet are generally boiled with some vegetables to make a fond, which can then be used as a base for all kinds of soups and other dishes. After they are boiled, the remaining meat is also removed and used for said dishes. Since greenling roast is quite time consuming in its preparation, it is reserved for special occasions like an important birthday or other celebrations. Still, it is many Serbaith's favourite food and highly anticipated. The general process of the preparation is the same, but stuffing recipes and specific ways of seasoning are passed down through families and can vary from village to village.
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