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Anyway, I've been looking though the bestaries, and been thinking. What would make a good meal. I've got a few ideas.
Like cave fisher cooked in its shell, while being regularly injected with butter.
And a recipe for roast giant ant.
Giant ant over an open Flame
Ants are acidic, however this can be mitigated with a thick cream sauce served with the flesh of the beast. When serving solider ants, be cautious to remove the sting, as it can have devastating consequences if consumed.
How to cook
Take one giant ant still in its shell and drill several evenly spaced holes in the underside of the creature. Then set to the side and prepare the spice bundles.
Put a mixture of rock salt, pepper and spices into small bags of cheese cloth. Then place these bags in the holes drilled into the ant. Place one spice parcel per hole.
Place the ant, belly up, on a hot fire and cook until the carapace is throughly blackened.
Slice open the belly, and serve. Should serve a party of six.
Fillet of Hydra with fennel or Owlbear Briskets Braised in Mead. Side round of Chimeria, coated in a salt, sugar and pepper crust and broiled.
Does anyone else have ideas? Care to share. I'll make the whole "recipe book" for those who care to share, and share alike.
So, help me compile all the best adventuring recipes, please. Oh, and nothing containing anything with an int higher than say 4 or 5. 5 is really pushing it.
Assuming you want to stick to animal level intellect dishes.
Bulette Stew
Saw open the bulette's tough hide using a bone saw.
Butcher it, remove all meat. Be wary of the stomach as it's highly acidic contents will destroy the meat it comes into contact with.
Slowly boil the meat in a mixture of Dwarven ale, a little vinegar and water. Add salt, pepper and spices like cloves and dried bay laurel.
Slowly boil the meat for at least 12 hours so it slowly becomes more tender.
Skin tomatoes.
Once the meat is tenderised, remove the bay laurel and add bell peppers and the skinned tomatoes. Let the mixture simmer for about 20-30 minutes.
Serve with rice or potato dumplings.
Cockatrice au vin
A day in advance, clean and cut the cockatrice in 8 pieces or more. Pour half a bottle of red Elvish wine over.
Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in a cool place.
The next day, remove and drain the cockatrice and vegetables. Put the wine aside for later use.
Brown the cockatrice pieces with oil in a skillet. Remove the cockatrice. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
Put the cockatrice and the vegetables in a large sauce pan. Pour the wine and add salt and pepper
Bring to a boil at moderate heat.
Cover and cook at low heat for 1 or 2 hours
Heat bacon, onion and mushrooms in a skillet until brown. Be sure to use non-poisonous mushrooms.
When the cockatrice is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,
Add parsley to the cockatrice when finish. Prepare rice or potatoes to serve with Cockatrice au vin.
Beyond that there are things like Griffon hot wings (like normal hot wings but larger), Gorgon T-Bone steaks and, maybe the hardest to prepare, Purple Wurm Wurst.
lol, nice. Not sure of the processes, but...
BBQ Sea Serpent on a bed of rice.
Stirge kabob, give em a taste of their own medicine.
Digester on a Spit.
Roc soup.
Step 1: Commission the local smith to make a really big pot...
Black Pudding Pudding = AWESOME! :)
Gelatinous cube jelly, canned at high temperatures in a pressure cooker, is a natural pain killer. In an acorn butter and jelly sandwich you can ignore a toothache till you get back to somewhere you can get a heal spell cast.