I'm hosting a Game of Thrones dinner party this coming weekend. (**technically not a spoiler since it's just a hunch) I really have a feeling that the dragons are going to be making a big splash in the next episode.
So I thought what would be better way to celebrate than by cooking up a classic Dragon meat dish/appetizer! Took a gander through the cupboard - Bam! - found that I had a couple of cans of the prized tail cut on hand.
I've never cooked it Sousvide, mainly stuck to the tradition spit over fire method. Since it basically tastes like chicken, but is a bit more tough and gamey, I'm kind of thinking cooking at 175 for 16/hours, get a more braise like texture -- or do you think something steaky sounds better, maybe at 138 for 48/hours?? I'm planning on serving with a super tasty amber mead sauce.
