The Bardic Chef: Recipe – Otyugh Pot Roast

Otyugh, with their love of living in trash pits and consuming trash, have a natural danger to them when you eat their flesh. The stocky build of the creature is too tough to cook with, unless using foot or tongue.

The meat itself, once skinned and prepared for the pot, must be simmered for nearly two days to tenderize it enough for consumption, and during that time the smells of the cooking dishes are extraordinary, and very unlike the disgusting pits they usually live in. Usually the smell alone compels people to want to eat it, despite the illness risks.


  • 1 Otyugh foot, already boiled down a full day
  • Bundles of za’atar spices (thyme, oregano, marjoram, sesame seeds, salt, sumac)
  • 2 cloves Garlic
  • 1 Onion
  • 6 cups Meat stock, already prepared in advance
  • 2 tbsp Peppercorns
  • 1 tbsp Mustard Seed
  • 1 cup Vinegar
  • 1 cup Molasses
  • 1 Persimmon
  • ½ cup Sugar


Place the roast in a cauldron, and add the garlic, onion, spices, stock, peppercorns, mustard, vinegar, and molasses. Cook over a low level flame for 10 hours, then extinguish the flame and allow to cook for an additional hour on top of that. 

Prepare a sauce using three of the persimmons (chopped down), the sugar, and water in a small pan, and boil until reduced. Pour onto the base of each plate, and top with the meat. Pour additional warm sauce over the top for effect, and serve.