A Taste of Ferelden


For Ferelden, I looked for medieval English recipes. The climate fits Ferelden, and there is a lot of French influences which I suspect would be true for Ferelden as well given its relatively recent break with Orlais. Some fruits and vegetables native to this region are: parsnips, radishes, turnips, apples, blackcurrants, and raspberries.

Others in series: A Taste of Tevinter, A Taste of Starkhaven


Venison in Broth

Venison ribs
Parsley, chopped
Black Pepper
Cloves (powder)
Red Wine Vinegar
Red Wine

Preparation and Steps:

Place the ribs in a large pot; cover with water. Bring to a boil; add all spices, vinegar, & the red wine & return to a boil; reduce heat to a simmer. Adjust seasonings to taste; be sure that it tastes slightly tangy with the vinegar and wine. Continue simmering until the venison is completely cooked. Serve forth! (http://www.godecookery.com/mtrans/mtrans30.htm)

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