The Bardic Chef: Recipe – Saffron Roasted Cockatrice with Pan-Fried Sprouts

Cockatrice being the lizard/bat-y hybrid that it is presents an interesting meat texture. Most who butcher it expect the meat to be poultry-like, and are stunned when the process is much different. Due to the lizard-like features, the meat is tougher, and clings to the creature, making it very difficult to separate from the bone. While it does taste just like poultry once cooked, the texture is stringier, like that of lizard meat.


  • 2 lbs Cockatrice meat, skinned
  • 1 clove Garlic
  • ½ cup Butter
  • 1 tbsp Saffron
  • 1 Onion
  • 2 tsp Ginger
  • 1 tsp Cardamom
  • 2 tsp Salt
  • 2 tsp Spicy Pepper (chili preferred)
  • 2/3 cup Brussel Sprouts


Boil the water, with carrot, onion, and parsley in it. Reduce to a medium

The actual saffron strands need to be roasted in a dry pan first, then crushed with a spoon, and dissolved into a small amount of water. Butter is heated, and the onion, garlic, ginger, and chili is cooked until the onion is tender. Add the saffron, then the cockatrice meat, turning the meat in the pan until well-coated. Add salt, cook with a cover over top.

Brussel sprouts can be tossed in another pan, along with some garlic, butter, and saffron threads. Sprouts are cut in half and placed face-down, covered, and cooked until golden on the bottom.

Serve both over a bed of grains, pasta, or rice.