The Bardic Chef: Recipe – Wolf-Stuffed Grape Leaves

I definitely respect the art of “use every part of something” that many people abide by. It’s especially common in druidic, barbarian, and farming communities. People lose sight of that once you get into the larger cities – a lot goes to waste. I have to relearn how to view ingredients here. So often in the populated parts of Richemulot, I would be instructed to leave most of something behind, and only take the best – in Barovia, you take all of it, but make it all equally fantastic. I suppose that’s the mark of a true chef.

If Barovia is known for wineries and an abundance of wolves, then so be it. I will make those things shine.


  • 2 dozen grape leaves
  • 1 small chopped onion
  • 1 tbsp white rice
  • 3 tomatoes
  • 5 tbsp water
  • 1 lb minced wolf meat (tenderized if possible)
  • ½ tbsp chopped parsley
  • 1/3 of a cup (modern: one can) tomato paste
  • Salt and pepper to taste


Wash the leaves thoroughly and carefully pat dry. Brown onion and rice in a saucepan, add the water, cover, and allow to simmer over low heat until rice has cooked and absorbed the water. Mix this rice with the meat, and seasonings in a bowl.

Take 1 tbsp of the mixture and put into the grape leaf, rolling while folding in the edges to stuff them.

In a medium sized pot, layer sliced tomatoes, then add the stuffed leaves on top. Add another layer of sliced tomatoes. Water down tomato paste 2 ½ times it’s volume, then pour over top. Cover, and simmer over a weak flame for 40 minutes.