Braised Grifflet

Manufacturing process

A whole young griffon is plucked, cleaned, and has its talons removed. The organs are roughly chopped, combined with fragrant herbs and spices, and prepared into a stuffing that is placed in the body cavity. Once the body is sewn back together it is heavily spiced and dressed with fat or oil and seared. Vegetables, roots, and other aromatics are often cooked in the drippings prior to the pan being deglazed with a cooking wine or spirit, and the whole griffon is then respiced, covered, and left to cook until extremely tender and meat falls off the bone easily.
The grifflet will generally be served whole for a group, where in the party is expected to take cuts of meat directly off of the body for their own meals, often alongside crackers, cheese, breads, and other vegetables used to scoop the meat and stuffing.

Significance

Griffons, being sacred to Ryou, the God of Wind, are most commonly eaten as a form of sacrifice to the wind god. Such sacrifices are generally meant to imbue the person with the idealized power of the animal, and if the meal is done satisfactory, Ryou's herself. Such meals are considered to be best do in celebration, times of reflection, or in thanks for life milestones being reached, such as the birth of children, coming of age, or marriage.
Griffon meat is also commonly quite expensive to the average shopper, and such not commonly eaten throughout much of the year. Whole young griffons as the recipe calls for are even more expensive, as their meat is highly desirable due to adult griffon meat being considered stringy and tough. Ideally, griffons no older than 5 years are used for the recipe, with even younger griffons being highly desirable and thus much more uncommon and expensive.

Item type

Consumable, Food / Drink

Rarity

Uncommon- Generally reserved for special occasions

Raw materials & Components

Whole young griffon, onion, garlic, pepper, cardamom, cinnamon, turmeric, fat or oil (commonly olive), salt, root vegetables, cooking wine