Lore:The Gourmand's Guide to Craglorn

The UESPWiki – Your source for The Elder Scrolls since 1995
Jump to: navigation, search
Book Information
The Gourmand's Guide to Craglorn (Excerpt)
A recipe for cooking Fell Runner meat

ON-concept-Fell Runner.png
You might be surprised to learn that the meat of the fell runner compares more to a steak than to poultry. It is dark red and marbled with thin, delectable streaks of fat. Just one fell runner can provide a hearty feast for a group of travelers (and then some!), but the meat must be cooked correctly to avoid a tough, stringy mess.
Firstly, cut the meat into thick chunks of at least two fingers' height, and take great caution to avoid over-cooking. For the best results, the interior should still be red and just warm. Though a light dusting of salt will do in a hurry, I recommend roasting it alongside onion and a sampling of the sweet peppers native to the region. The liver is positively delightful, so make sure to try it!