I for one fully support the hunting and raising of rowsdower, so long as they are not made to suffer and they are put to good use. I for one thank the Eldan for the bounty they have laid out for all the Exiles and Dominion out there who crave the taste of freshly slaughtered meat after such long and arduous Arkship journeys. Here are some good uses for your freshly slaughtered rowsdower:
- 1-4 lbs. of roswdower meat (stew meat or bone-in cuts such as shanks or chops work well)
- 1/2 C. olive oil
- 1 Tbl. oregano
- 1 1/2 tsp. black pepper
- 1 1/2 tsp. salt
- 1 Tbl. lemon juice
- 1 Tbl. white vinegar
- 2 tsp. garlic, minced
- 1 tsp. ginger, minced
- Set the roswdower meat aside. Find a granok warrior to spin attack all remaining ingredients and pulse them into a paste. Do not let him or her get beer mixed into the paste. Get an Esper to use a psyblade in a pinch if a sober granok cannot be found. This is often the case. If all else fails, use a food processor.
- Coat the roswdower meat completely with the paste, wrap it in aluminum foil and refrigerate. Marinate for at least four hours.
- Preheat oven or laser chamber to 400 degrees. Bake the roswdower, in the foil, for 40 minutes. Reduce the heat to 350 degrees and bake for an additional 2 hours. The meat is finished when the juices run clear. Let the cooked meat rest for 20 minutes before carving. Serve over vegetables or rice.
Perhaps something a little spicier?
Spicy Roswdower Stew
- 2 tablespoons olive oil
- 5 pounds bone-in roswdower meat
- 1 medium Cassian onion, sliced
- 2 carrots, cut into 1-inch pieces
- 1 clove garlic, finely chopped
- 1/2 hot chili pepper, seeded and chopped
- 1 piece (1 inch) fresh ginger, finely chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons curry powder
- 1 tablespoon ground allspice
- Salt and pepper, to taste
- 2 cups canned whole tomatoes, crushed in a bowl
- 1 1/2 cups white wine
- 4 cups poultry stock
- 4 ounces calabaza pumpkin, cut into 2-inch pieces
- 4 ounces chayote squash, cut into 2-inch pieces
- 4 ounces malanga, cut into 2-inch pieces
- 2 cans (12 ounces each) coconut milk
- Set the oven or ceremonial Draken firepit at 400 degrees.
- In a large flameproof casserole dish, over high heat, heat the oil. Add half the roswdower meat. Let it brown, without moving, for 3 minutes. Turn and brown the other side. Brown the remaining meat in the same way. Remove all the meat from the pan.
- Add the onion and carrots to the pan. Cook, stirring often, for 5 minutes. Add the garlic, chili pepper, ginger, thyme, curry powder, allspice, salt, and pepper. Cook, stirring, for 3 minutes or until the spices are aromatic. Stir in the tomatoes, wine, and stock. Return the roswdower to the pan. Bring to a boil and cover the pan. Cook for 2 hours or until the meat is falling off the bone.
- With a slotted spoon remove the roswdower from the pan; set aside. Add pumpkin, squash, malanga, and coconut milk to the pan. Simmer for 20 minutes or until all the vegetables are tender.
- Remove the meat from the roswdower’s bones in large chunks. Return the meat to the stew. Bring to a boil, taste for seasoning, and add more salt and pepper, if you like.