In the Dragon Wastes of Northrend, there are many perils. The one most of us forget about, however, are the damnable vultures. Even the simple task of investigating the ancient bones could become a fight to the death if one of those winged rats became a little over-eager. But by the time Katychla’s hammer was done crushing the beast into the snow, we realized a few things.
Snow preserves food wonderfully
And we’re really hungry.
Waste not, want not!
With help from a stowaway whelpling, preheat your oven to 375 and compile your ingredients.
Take 1 lb ground buzzard meat. You can substitute any poultry, however if you use plainstrider, use a 50/50 mix of white and dark meat. If you’re in a real bind, you can substitute Westfall chicken or Tirisfal turkey.
Combine it in a mixing recepticle with 1/2 cup bread crumbs, 1/2 heaping cup of crispy crumbled boar bacon, 1 small egg (think more turkey, less Strider), 1 tablespoon each of onion and garlic powder.
Mix them all together and then roll into balls. If you need a gluten free alternative, sub gluten free oats for the bread crumbs. Roll the balls to be about the size of a stag eye, or a ‘golf ball’. Whatever ‘golf’ is. I hear it’s something you can do in the Pleasure Palace that involves hitting stones with a strange mace.
Bake for 18-20 minutes or until at an internal temperature of 165. While the buzzard balls are cooking, get your sauce going. You will need 1.5 cups apple cider, 1 cup sweetened tomato paste (can use ketchup), .5 cup balsamic vinegar and about .5 tsp each of nutmeg, salt and pepper.
Combine all ingredients into a saucepan and bring to a rolling boil. Once boiling, turn down to a simmer and let reduce. The vinegar WILL smell very strongly at first, don’t panic. It will reduce out. Simmer for about 30 minutes or until the sauce has thickened.
Once the buzzard and the sauce are both finished, put the meat lumps into the sticky stuff and roll them around until they are stickified. Allow to cool so that the sauce will continue to thicken, then plate and enjoy.
Buzzard Bites (Adapted from the World of Warcraft Official Cookbook)
Buzzard lumps:
1 lbs smashed buzzard meat (or comparable ground poultry)
.5 cup bread crumbs (can sub gluten free oatmeal)
.5 heaped crumbled bacon
1 egg (no larger than your fist)
1 tbs garlic powder
1 tbs onion powder
Preheat oven to 375
Mix all together into a meat goo.
Roll into stag-eye sized meat lumps.
Bake for 18-20 minutes or until internal temperature is 165
Sauce:
1.5 cup apple cider
1 cup sweetened tomato slurry (can sub ketchup)
.5 cup balsamic vinegar
.5 tsp nutmeg
.5 tsp salt
.5 tsp pepper
Combine all in a saucepan and bring to a boil.
Reduce heat to a rolling simmer and reduce for 30 minutes.
Combine baked buzzard lumps into the sauce and allow to cool for 5-10 minutes or until sauce has thickened.
Enjoy!
Feed the Horde 