Dragoci Stir-Fry

Dragoci Stir-Fry is a popular dish of Dragoci origins. It holds a special place in the cultural identity of the Wood Elves, as it reflects their close connection to the natural world and their way of life in the forest. The dish is often served at important events and celebrations, such as weddings and holidays, as a way of paying tribute to their heritage and traditions.

In addition to its cultural significance, Dragoci Stir-Fry is also highly nutritious and provides a balanced source of protein, fat, and carbohydrates for the wood Elves. Its use of wild game meat, nuts and seeds, and wild mushrooms, along with the addition of honey, makes it a healthier alternative to many other stir-fry dishes that rely on the meat of animals with questionable diets and substandard sugars.

History
The origins of Dragoci Stir-Fry can be traced back to the early days of the Kingdom of Dragoc, when the Wood Elves first began practicing agroforestry and living in harmony with the forest. In order to sustain themselves and make use of the abundance of resources in their surroundings, the Elves developed a variety of dishes that made use of wild game meat, nuts and seeds, wild mushrooms, and berries that grew in the forest.

Over time, Dragoci Stir-Fry became a staple in the Dragoci diet, with each family putting their own spin on the recipe by using different combinations of ingredients and seasonings. Today, it remains a popular and beloved dish in the Kingdom of Dragoc, enjoyed by Elves and visitors alike.

Preparation

 * 1) Ensure that the following ingredients are in possession:
 * 2) * 1 pound wild game meat (venison, boar, etc.)
 * 3) * 1 medium onion, finely chopped
 * 4) * 3 cloves garlic, minced
 * 5) * 1 cup mixed wild mushrooms, sliced
 * 6) * 1 cup mixed nuts and seeds (acorns, chestnuts, hazelnuts, sunflower seeds, etc.)
 * 7) * 1 cup mixed berries (strawberries, raspberries, blackberries, etc.)
 * 8) * 1/2 cup animal fat (bacon grease, lard, etc.)
 * 9) * 1 tablespoon honey
 * 10) * 1 teaspoon dried thyme
 * 11) * Salt and pepper to taste
 * 12) Heat a large skillet over medium-high heat and add the animal fat.
 * 13) Once the fat is hot, add the wild game meat and sear for 2-3 minutes on each side until browned.
 * 14) Remove the meat from the skillet and set aside.
 * 15) In the same skillet, add the onions and garlic and sauté for 2-3 minutes until fragrant.
 * 16) Add the mushrooms and nuts/seeds to the skillet and cook for an additional 2-3 minutes until the mushrooms are tender.
 * 17) Return the seared meat to the skillet and add the mixed berries, honey, thyme, salt and pepper.
 * 18) Reduce the heat to low and simmer for 10-15 minutes until the meat is cooked through and the sauce has thickened.
 * 19) Serve over a bed of wild greens or with a side of acorn flour flatbread.

Urban Stir-Fry
A variation of the Dragoci Stir-Fry is called the "Urban Stir-Fry", frequently prepared by Wood Elven diaspora that lives in cities. Due to the drastically different environment and different available ingredients, the recipe is drastically different from its original counterpart, often mocked as a "poor man's version" of it. Despite this stigma, it has become practically a mandatory part of Druidist religious celebrations outside Dragoc.

It can be prepared the following way:

Or more precisely:
 * 1) Ensure that the following ingredients are in possession:
 * 2) * 1 pound beef or pork
 * 3) * 1 medium onion, finely chopped
 * 4) * 3 cloves garlic, minced
 * 5) * 1 cup sliced urban mushrooms
 * 6) * 1 cup mixed boiled or steamed cereals (wheat bulgur, barley, rice, oatmeal, etc.)
 * 7) * 1/2 cup olive oil or animal fat (bacon grease, lard, etc.)
 * 8) * 1 tablespoon sugar
 * 9) * 1 teaspoon dried thyme
 * 10) * Salt and pepper to taste
 * 11) Heat a large skillet over medium-high heat and add the vegetable oil or animal fat.
 * 12) Once the oil/fat is hot, add the beef or pork and sear for 2-3 minutes on each side until browned.
 * 13) Remove the meat from the skillet and set aside.
 * 14) In the same skillet, add the onions and garlic and sauté for 2-3 minutes until fragrant.
 * 15) Add the wheat gluten and boiled/steamed cereals to the skillet and cook for an additional 2-3 minutes until the wheat gluten is tender.
 * 16) Return the seared meat to the skillet and add the sugar, thyme, salt and pepper.
 * 17) Reduce the heat to low and simmer for 10-15 minutes until the meat is cooked through and the sauce has thickened.
 * 18) Serve over a bed of steamed vegetables or with a side of flatbread.