The following is an Exerpt from the book 'The Discerning Palate: A True
Gourmet's Guide to Sapient Flavours of the Basin', from the chapter on Dracnari.
It is a thorough treatise, if not as whimsical as '101 Recipes to Make with
Novices'.

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Dracnari is a vastly underused meat, for many people fear that it will be tough
and inedible considering their lizard-like appearance. Not only is it quite
delicious, but depending on where one butchers the meat from, dracnari can have
a wide variety of tastes and textures. It is also remarkably low in fat, and
requires little trimming except for when using organ meat. It is recommended to
avoid any organs apart from the heart, liver, and kidneys, however, as the rest
is generally inedible.

When butchering your dracnari, generally one starts by severing the tail at the
base. Inside the tail is what we will call the tenderloin, the portion of meat
that is the easiest to cook, and requires no tenderizing at all. You may find it
has a flavour similar to a very fine pork, but the texture is closer to that of
a young calf, buttery and soft. It is recommended that you cook this portion
quickly, as its lack of fat causes it to become tough very quickly.

The midsection of the dracnari, wherein most of the meat is found, is slightly
darker in hue than the tail, and has a stronger flavour. It can be compared to
both chicken and hare, gaining more gaminess as the creature grows in age. It's
generally suggested that this section be butchered from a female if making
steaks, as they tend to be more tender than the male. However, where this meat
really shines is in stewing, and in that case the gender of the dracnari does
not matter. The thighs and arms, while thick with meat, also have extremely
little fat and a great deal of toughness; which makes them perfect for any food
with a long stewing time.

While cleaning the carcass, be extremely careful not to puncture any organs.
The standard precautions when removing stomach and intestines of course must be
taken, but there are other bladder-like protuberances inside the dracnari's body
cavity that contain substances which can damage skin, and ruin any meat they
come into contact with. These must be severed neatly and discarded without
leakage, tying them off before slicing is your best bet.

If you are truly a culinary adventurer, we recommend the feet, which, while
extremely tough, have a truly remarkable flavour profile. Their texture and rich
flavours can best be served by using them to make soups.

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Hot and Spicy Dracnari Soup
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Ingredients:
4 large carrots, cut into medallions
2 onions, chopped
1 large tomato, crushed and chopped
15 to 20 medium shrimp, peeled and beheaded
4 dracnari feet, skinned and de-taloned
A good sized steak from the mid-section, cubed, or two good sized thighs,
de-boned
4 cloves garlic
Cumin
Thyme
2 spicy peppers, seeded and chopped
Flour, for thickening
Salt

In a large soup pot, stew the feet in water with two of the cloves of garlic,
salt, two of the carrots, and one of the onions. Leave it to simmer until the
liquid has reduced by half. Strain the broth, and set it aside.

Sautee the remaining carrots and onion with the dracnari steak, adding the
garlic as it cooks. When the meat is browned, but not cooked through, and the
onions are translucent, add them into the pot and pour the stock over it. Throw
in the spicy peppers, tomato, and the spices to taste, and let simmer for two
hours, keeping the pot covered. In a small bowl, mix equal parts flour and
water until it is completely combined, and add it bit by bit to the soup pot
until it reaches the consistency you want. The shrimp should go in last, and
only need to cook for a few minutes before ready to be served. You can add what
ever you like to this, I recommend also throwing in things such as clams, dragon
turtle meat, crab, or even some of the Tae'dae sausage from the recipe found on
page fifteen. You can never have too much meat.