Fried Wolpertinger

Fried Wolpertinger

Background: Wolpertingers are small mammals native to Central Efenland, they resemble large rabbits with squirrel tails, deer antlers, large canine teeth, and bird wings. There are  numerous variants such as the Rasselbock of Thuringia, Dilldapp of Alemmania, Elwedritsche of Pfalzia, Raurakl of Norica, the Jackalope of New Anglia, and Skvader of Norðurland. Fried Wolpertinger was born in the foothills of the Weißerberg Mountains and quickly spread throughout Teutonia, Æstric, and Helvetia. Over time, Fried Wolpertinger or Gebratenes Wolpertingen has become a popular street food often paired with a variety of different sauces and spices. For easy consumption typically street vendors will only sell the wings and legs with the loin and ribs being sold in pubs and taverns for. What is presented here is Fried Wolpertinger in the Minga Style of Teutonia. 

An adult male Wolpertinger

Ingredients:

    • 1 Wolpertinger (roughly 3 Kilograms)

    • 4 Large Eggs

    • 10 Grams of Eyes of Newt/Mustard Seed

    • 250 Grams of Flour 

    • 200 Grams of Grated Bread

    • 30 Milliliters of Lemon Juice

    • 1 Liter of Oil

    • Salt and Pepper for seasoning

    • 250 Milliliters of Water

    • 200 Milliliters of Sugar

    • 350 Grams of Cranberries 

Meat Instructions:

    1. Using a cleaver separate the Wolpertinger’s wings, front legs, and back legs. Retain the        rest of the Wolpertinger for stock or to be cooked separately. 

    2. Season the wings and legs with salt, pepper, and lemon juice. 

    3. Crush the Eyes of Newt with a mortar and pestle and whisk together with the eggs and         then pour into a dish. 

    4. Coat each wing and leg in flour then shake off any excess flour.

    5. After the flour, dip each wing and leg into the egg allowing it to coat each limb evenly. 

    6. Then roll each wing and leg in the grated bread until it has covered the limb. 

    7. Heat the oil in a pan. Once hot place each wing and leg into the hot oil. Let fry for 10              minutes. 

    8. Turn each limb over and fry for another 10 minutes until golden brown. 

    9. Let cool for 5 minutes and then top with sauce and serve. 

Sauce Instructions:

    1. Wash the cranberries. 

    2. Pour the water into the pot and bring to a boil.

    3. Once boiling stir in the sugar to dissolve. 

    4. Add the cranberries to the pot and let simmer for 15 minutes. 

    5. Let cool and serve over Fried Wolpertinger.