heart of the wison soaked in the liquid anti-freeze in the roots of the Hrugchuck grass. This dish was consumed by the hunter, believing to give strength and courage. No authentic original receipt has been found, however through many anecdotes Madame Sausade has compiled this dish.

Ingredients

One wison (Cleaned and seperated
by area taken from)
A pygge of hrugchuck grass
Liquid from hrugchuck roots
One wison heart

Preparation

Take each ye seperate cuts of Wison and lay in pre-dug holes, about half a bed deep and a ped wide, lined with hrugchuck grass. Lay each of ye's cut's of meat in their hole and fill to the top with hrugchuck grass. Set aflame

each ye's hole's and wait overnight for them to cook. Next morning take ye's heart and soak in hrugchuck root liquid, and let sit for an hour. then invite many, many people over and feed the heart to the special guest.