The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (28 page)

2–3 whole sage leaves, torn

1 whole lemon, sliced thinly

10 black peppercorns, bruised

5 green peppercorns, pickled

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cup spicy brown mustard

10 juniper berries, bruised

4 pounds spareribs

1. Mix all ingredients in a large nonreactive (stainless steel or glass) container or bowl. Marinate ribs in mixture in refrigerator for 6–8 hours.
   
2. Prepare the grill for indirect heat. Remove ribs from marinade. Boil marinade for 10 minutes for food safety.
   
3. Grill the ribs on low heat for 2 hours or until internal temperature reaches 145°F. Brush with marinade. Then grill an additional 10–15 minutes per side, over direct medium-high heat. Ribs should be caramelized but not burned.
   

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
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-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

1. Cut the beef into eight serving pieces and add it along with the soup, horseradish, bay leaf, and garlic to a slow cooker. Add the carrots, rutabagas, potatoes, and cabbage wedges. Cover and cook on low for 8 hours or until the internal temperature reaches 145°F.
   
2. Remove meat and vegetables to a serving platter, discarding bay leaf; cover platter and keep warm.
   
3. Increase the slow cooker setting to high; cover and cook until the pan juices begin to bubble around the edges. Mix the butter and flour in a bowl together with
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   cup of the pan juices; strain out any lumps and whisk the mixture into the simmering liquid in the slow cooker. Cook and stir for 15 minutes or until the flour flavor is cooked out and the resulting gravy is thickened enough to coat the back of a spoon. Taste for seasoning and add salt and pepper if desired. Stir in the sour cream if using. Serve alongside or over the meat and vegetables.
   

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

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teaspoon freshly cracked black peppercorns

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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

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tablespoon fresh Italian parsley, chopped

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teaspoon kosher salt

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teaspoon hot sauce

1. Preheat oven to 400°F. Cut an X into each chestnut on the flat side.
   
2. Place on a baking sheet and bake for 30–35 minutes, turning frequently. Peel while warm.
   
3. Prepare a hot fire in the grill. Combine salt and cracked peppercorn in a small bowl.
   
4. Rub olive oil on meat and sprinkle with salt and peppercorn. Set aside.
   
5. Combine remaining ingredients and stir to blend. Place into a ramekin. Set aside.
   
6. Grill meat for about 3 to 4 minutes per side for rare to medium-rare; for well-done, the internal temperature should reach 140°F.
   
7. Serve venison and chestnuts with a pat of the butter mixture on top.
   

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 (
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stick) butter

3 shallots, finely chopped

3 tablespoons hoisin sauce

2 tablespoons Dijon mustard

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teaspoon freshly ground black pepper

1 cup sherry

1. Preheat oven to 500°F.
   
2. Coat tenderloin with oil and liberally sprinkle with salt and cracked pepper. Place in a shallow pan and roast for 5 minutes per pound. Then turn off oven, but do not open the oven door. Keep in the oven for 10 minutes per pound for rare tenderloin (i.e., 50 minutes for a 5-pound tenderloin, and 70 minutes for a 7-pound tenderloin). If meat is too rare after that time, turn the oven on to 375°F and cook for another 15 to 20 minutes to desired doneness. Well-done elk should reach an internal temperature of 140°F. Let rest for 10 minutes.
   
3. In a saucepan, melt the butter and sauté the shallots. Add the rest of the ingredients. Bring to a boil and reduce heat to a low simmer to keep warm. Spoon over carved tenderloin and serve extra on the side.
   

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
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-inch thick

2 teaspoons sugar

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cup water

3 cloves garlic, minced

1 teaspoon apple cider vinegar

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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

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teaspoon smoked paprika

1. In a large sauté pan over medium heat, cook the bacon until crisp. Remove the bacon from the pan and allow to drain. Reserve the fat.
   
2. Add the onions and sugar to the pan, and cook for 1 minute. Reduce the heat to medium-low and add
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   cup of the water. Cook, stirring constantly, until the onions are well caramelized, about 30 minutes. If the pan becomes too dry or the onions begin to stick, add the additional water.
   
3. Once the onions are caramelized, add in the garlic, vinegar, nutmeg, and hot sauce and cook for 1 minute. Remove from the heat and allow to cool.
   
4. Heat the oven to 425°F and line a baking sheet with parchment paper.
   
5. Roll out the pastry to
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   -inch thick, then use a pizza wheel to cut out a 12-inch circle. Place on the prepared baking sheet and brush the edge of the pastry with beaten egg, creating a border of about
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   inch. Fold this
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   -inch in to create a rim. Poke several holes in the center of the pastry, cover with plastic, and chill for 30 minutes.
   
6. Once pastry is chilled, spread the caramelized onions over it. Top with the cooked bacon and the shredded cheese, and dust the top with the paprika. Bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 30 to 40 minutes, or until the pastry is crisp and golden. Serve warm.