Warcraft Recipes

A collective of recipes from around Azeroth. Recipes belong to their respective owners and should not be reposted without their permission. Items, Warcraft names, and icons all belong to Blizzard. This blog is in no way connected to Blizzard or any of its subsidiaries -- this is just a couple at-home chefs having some fun. Feel free to send us asks, or submit your own recipes!

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Recipe: Lynx Steak

NOTE: Again, finding a lynx steak in the real-world is difficult, if not impossible. So, we decided to substitute it for a strip steak recipe. 

Ingredients:

2 - 6oz. boneless New York strip steak

3 cups bourbon whiskey

1 cup dark brown sugar

Directions:

Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.

Preheat grill to high heat, and lightly oil grate.

Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired finish.

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Recipe: Roasted Moongraze Tenderloin

NOTE: The Moongraze stags that you have to kill for this recipe look an awful lot like deer / elk. So, this recipe is for those who have access to venison. 

Ingredients:

6 thick slices of bacon

2 - 3/4 lb. vension tenderloin roasts

2 tsp olive oil divided

1/4 tsp onion powder divided

Salt and pepper to taste

2 tbsp butter

1 package sliced mushrooms

2 cloves garlic chopped

1 tbsp green onion chopped

1/2 cup heavy whipping cream

Directions:

Preheat oven to 375 degrees F

Place bacon on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.

Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.

Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.

Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

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Recipe: Brilliant Smallfish

NOTE: Smallfish don’t actually exist, but sardines do! So, for this recipe, we decided that sardines are small enough to qualify. Some of us don’t personally enjoy sardines, but hey, a tiny fish is a tiny fish. 

Ingredients:

1 can of sardines packed in oil, drained

1/2 fresh lemon

1 pinch of salt and pepper for taste

1/4 tsp cayenne pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

1 pinch crushed red pepper flakes

2 garlic cloves chopped

2 tbsp chopped sun-dried tomatoes

1 tbsp capers

Directions:

Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

Serving Suggestion: Since this is fairly acidic in nature, you can choose to blend some sugar in there lightly to stave off the impact. 

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Recipe: Charred Wolf Meat

NOTE: Since wolf meat is not something readily available to everyone, we thought it would be interesting to substitute for flat-iron steak. This one comes with mushroom sauce.

Ingredients:

1 -1 lb. flat iron steak

1 1/2 tsp kosher salt

1 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 tbsp vegetable oil, divided

1/2 lb. mushrooms

1/2 cup Burgundy wine

1 cup beef stock

1 tbsp butter, softened

1 tbsp all-purpose flour

1/2 cup heavy whipping cream

2 tbsp chopped, fresh chives

Directions:

Preheat oven to 325 degrees F (165 degrees C)

Sprinkle both sides of flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat, pour 2 teaspoons vegetable oil into the hot skillet, and heat until oil shimmers. Sear steak in the hot oil until well browned, about 3 minutes per side. Remove steak from pan and reduce heat to medium.

Pour 1 more teaspoon vegetable oil into skillet; cook and stir cremini mushrooms in hot oil until wilted and browned, about 10 minutes. Lower heat to medium-low; pour wine into mushrooms and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock to vegetable mixture. Bring mixture to a simmer.

Stir butter and flour into a paste in a small bowl, using a fork. Stir flour paste into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Place flat iron steak into skillet with mushroom sauce.

Place skillet in preheated oven and cook until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal and place meat on a platter.

Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

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Recipe: Crispy Bat Wing

NOTE: Finding actual bat wings to do this, is not only silly, it’s illegal. So, instead of using actual bat wings, we elected to use chicken wings. Make sure to buy these with the skins on. These are also good for a Halloween treat. 

Ingredients:

1 cup white, granulated sugar

1 cup soy sauce

1 dash garlic powder

2 lbs. chicken wings

Directions:

Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray

Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.

Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

Serving Suggestion: If you line the dish with aluminum foil, it makes for more even cooking and easier clean up. Also, if you want wings with a little more kick to them, adding in Cajun seasoning (Tony Chachere brand). 

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Recipe: Herb Baked Egg

NOTE: This is very easy to make. If you’re on a budget, the best thing you can do is make sure your spice cabinets are stocked up so that you always have variants of flavor even if you buy just meats, eggs, cheese and dried spaghetti noodles. Courtesy of Ina Garten (Barefoot Contessa)

Ingredients:

1/4 tsp minced garlic

1/4 tsp minced thyme

1/4 tsp rosemary

1 tbsp parsley

1 tbsp Parmesan cheese

6 extra-large eggs

2 tbsp heavy cream

1 tbsp unsalted butter

Salt and pepper for taste

Toasted French bread (or regular white bread) for serving

Directions:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

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Recipe: Roasted Boar Meat

Note: There are recipes for wild boar out there; in fact, we managed to find one that came out of Texas. However, this recipe is for hog shanks. While a boar is not the same as a hog, we figured we would do one for something easy to make at home.

Ingredients:

1/2 cup all-purpose flour

2 tbsp chile powder

Kosher salt and freshly ground pepper

6 - 1 1/2 lb. pork shanks

1/4 cup extra-virgin olive oil

1 medium white onion chopped

2 medium carrots chopped

2 medium celery stalks chopped

6 garlic cloves minced

1 cup dry white wine

6 cups chicken stock or low-sodium broth

3 rosemary sprigs

2 bay leaves

2 thyme sprigs

Instructions

In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.

In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.

Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.

Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.

Serving Suggestion: The herb-filled braise for these shanks pairs terrifically with a Chilean Cabernet Sauvignon that has a similar herbal edge.

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Recipe: Slitherskin Mackerel

NOTE: This recipe for mackerel includes garlic and paprika and was created by the amazing Chef Gordon Ramsay.

Ingredients:

2 garlic cloves, peeled

2 tsp. paprika

1 tsp. sea salt, and a bit more for taste

Olive oil

8 Mackerel fillets with skins on

1 lb. new potatoes

2-3 scallions, trimmed and cut thinly

Ingredients for the vinaigrette:

Pinch of saffron

1 tbsp. white wine vinegar

1 tsp. Dijon mustard

1/4 cup extra virgin olive oil

Sea salt and freshly ground pepper

Instructions:

Preheat the oven to 400 F

Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.

Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.

Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.

Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.

Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

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Recipe: Spice Bread (Honey)

NOTE: There are many, many variations of spice bread that also include apples, cinnamon, sage and many other spices. This is simply one of many. 

Ingredients:

2/3 cup packed brown sugar

1/3 cup milk

2 cups all-purpose flour

1-1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 large eggs

1/2 cup honey

1/3 cup canola oil

1/2 cup confectioner’s sugar

2 teaspoons 2% milk

Directions:

Preheat oven to 325 F.

In a small saucepan, combine brown sugar and milk. Cook until all of the sugar has vanished.

In a large bowl, mix all ingredients, and brown sugar / milk mix. Save the confectioners’ sugar and teaspoon of milk to the side. (That will be your glaze)

Put into a greased 8x4 loaf pan and bake for 50-60 minutes or until a toothpick poked in the center comes out clean.

Let cool on a wire rack for 10 minutes. Mix the confectioner’s sugar and milk in a separate bowl until smooth then drizzle on the bread.