Elven 'Oricriste'

Take one adult female orc, preferably one that has been fed exclusively on werewasp honey and larvae for the last 6 months.
With a fine blade slit its throat as it sleeps and let it bleed out peacefully as to not let it move too much. Once it is dead it is time to move into the cleaning phase.
Orcs are hairy creatures so it is best to carefully remove all their fur with the careful use of thalmaturgy. Missing one hair may result in the consumer getting it lodged between their teeth so take extra care to remove all of them.
Then split the beasts stomach and remove all its entrails including heart and lungs. Save them for use in other recipes but set the heart aside.
Submerge the orc in werewasp honey for 3 months until the entire creature has been completely saturated by the honey but before the orc has been desiccated by the honey. A true master at the craft will be able to tell when the animal is ready to be removed. The anti-bacterial nature of the honey should prevent the body from rotting.
Take the heart and place it in its own separate clay urn filled with werewasp honey then seal with clay. Keep this jar sealed for 10 years to ensure the heart is properly candied for use in a future Oricriste.
After the three years remove the fully marinaded orc from the honey and roast it slowly over a fire, rotating it to make sure it cooks completely and evenly. This is done to fully lock in the flavor of the honey and the orc.
Finally, take a candied orc heart and place it in the beasts mouth, carve and serve. Pairs well with kuatoa blood wine and jellied wyvern eyes.

Type

Record, Culinary (Menu)

Medium

Paper