Behir meat is of the tough variety, similar to other scaly beasts. It does, however, provide the most usable meat, provided that it’s prepared correctly, allowed to sit in an marinade solution to tenderize it. Butchers must take care to not accidentally pierce through to the creature’s stomach, or else the meat could be spoiled to the highly acidic contents. With proper care, a single behir can provide a hefty feast for an entire inn’s worth of patrons.
Ingredients:
- 2 lbs Behir meat, sliced into 10-inch long strips
- 2 tsp Paprika
- 2 Garlic cloves
- 2 tbsp Chili Pepper
- ½ chopped Onion
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tbsp Ginger
- 1/3 cup Vinegar
- 2/3 cup Buttermilk
- ¼ cup Honey
- ¼ cup Molasses
- 1 cup Blueberries
Directions:
Combine the paprika, garlic, chili pepper (crushed), diced onion, salt, pepper, cumin, and coriander in a bowl and mix well. Mix ¼ of the dry mixture with buttermilk, place into a water-tight bag or container, seal, and place in a cold area overnight. This works especially well in a container blasted with a cold/ice spell beforehand.
Take the other ¾ of the dry mixture and rub it thoroughly over all of the meat. Place into a 300 degree oven for two hours, or until the tough behir meat is tender.
While meat is cooking, prepare the sauce. In a saucepan, combine blueberries, vinegar, ginger, and honey, and bring them to a boil. Lower to a simmer, and allow to cook until blueberries have burst. Add chili pepper and garlic and cook a few minutes more. Stir in molasses and salt and pepper, and continue to simmer until the sauce has thickened. Remove from heat and let it cool to thicken further.
When the meat comes out of the oven, brush it with the sauce on both sides, and reserve extra sauce for serving. Place meat back in the oven for a few moments more, or fire over a flame for extra flavor. Brush with more sauce when completely, and serve.
