Dwarf Flesh Stew "East Style"

*Note to squeamish human readers:
Pork may be used instead of Dwarf flesh.


2 pounds de-boned Dwarf Flesh
* , cut into chunks
1/3 cup flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
4 large onions, ripped and shredded
1 clove garlic, slashed and crunched into very very small bits
1/4 cup parsley chopped to bits
1 teaspoon caraway seed
1 bay leaf
1 bole (14 oz.) chicken broth
1 mug (12 oz.) beer
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar

Coat Dwarf flesh* with combined flour, salt and pepper. Heat oil in warm oven; brown meat over hot stove. Add onions and garlic. Cook and stir 5 minutes. Pour off stinky drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook, stirring occasionally over warm heat 1 to 1-1/4 hours or until the Dwarf flesh is very tender. Stir occasionally.

Writers needed to write articles about Orc food and Orc restaurant reviews. We also need drawings of Orcs making and eating Orc food. If you are interested - visit our Orc Art Wanted page for details.