Sornstag

D&D 2024 recipe: Sornstag. Source: Heroes' Feast Flavors of the Multiverse. recipe type The Yawning Portal, serves 4, diet Vegan Ingredients 0.25 cup fine breadcrumbs 2 tablespoons extra-virgin olive oil 4 garlic cloves; 2 peeled and left whole, 2 pressed or grated 0.5 cup slivered almonds 2.5 pounds venison chuck or rump, cut into 1½-inch pieces Kosher salt and freshly ground black pepper About 4 teaspoons neutral oil 2 large yellow onions, chopped 2 bay leaves 2 teaspoons minced fresh thyme, or 1 teaspoon dried 0.5 teaspoon ground cinnamon 0.125 teaspoon ground cloves 0.75 cup dry red wine 0.75 cup low-sodium chicken broth 1 teaspoon cocoa powder (preferably Dutch-processed) 0.67 cup chopped fresh parsley Instructions Line a plate with paper towels. In a large sauté pan or Dutch oven over medium heat, toast the breadcrumbs, stirring constantly, until fragrant and a shade darker, about 3 minutes. Scrape the breadcrumbs into a small bowl, and carefully wipe out the pan. Add the olive oil and whole garlic to the pan, return it to medium heat, and cook, undisturbed, for 1 minute. Add the almonds and cook, stirring constantly, until browned and fragrant, about 1 minute (be vigilant, as they can burn quickly). With a slotted spoon, scoop the almonds and garlic onto the prepared plate to drain. Add the garlic and ⅓ cup of the almonds to the breadcrumbs; reserve the remaining almonds separately. Pour the oil from the pan into a small bowl and set aside. Carefully wipe out the pan. Sprinkle the venison all over with 1½ teaspoons salt and 1 teaspoon pepper. Set the pan over medium-high heat, add 2 teaspoons of the neutral oil, and warm until shimmering. Add about one-third of the venison, so the pieces are close together in a single layer, but not touching, and cook, undisturbed, until well browned on the bottom, about 2 minutes. Turn the pieces and cook, undisturbed, until the second side is well browned, about 2 minutes longer. Transfer the venison to a large bowl. Rep...