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A much beloved tradition in the Lord of the Rings Online is the Hobnanigans Festival, where players compete in a game called “Chicken Ball” or “Chicken Hockey.” The goal of the game is to move a “game hen” from one end of the field to the other, scoring points against the other team as you do so. Players who win receive various chicken tokens, which can be used to purchase cosmetics and recipes.
I’ve only played Hobnanigans a few times, but each time has been insanely fun. There is a certain level of spazzing, screaming, and overall excitement that accompanies such shenanigans, and I highly recommend anyone new to the game try it out when you have a chance. The schedule for upcoming games can be found on the Official LOTRO Wiki.
One perk of winning this game is unlocking the below recipe, “Roasted Coney on a Stick.” This easy recipe uses “Shire Seasonings,” which I have expanded on below and feels very much like something Sam, Frodo, Pippin, and Merry would eat on their way out of the Shire.
Roasted Coney on a Stick
The traditional method for roasting coneys in the Shire involves a good fire and some roasting sticks to set the meat over the flame. For this modern version, I have used a dutch oven, although a roasting pan will work just as well. The key to moist meat is salt pork, which is wrapped around the legs to help tenderize and provide flavor while the coney cooks. Use a red wine sauce to finish the dish.
Ingredients
- Shire Seasonings
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 tsp. fresh thyme, chopped fine
- 1 tsp. fresh rosemary, chopped fine
- Coney
- 1 (4- to 5-pound rabbit/coney), skinned
- ⅓ lb. salt pork, sliced thinly
- Dressing
- ½ cup red wine
- 1 small onion, chopped
- 1 tsp. vinegar
- ½ cup chicken or vegetable broth
- 1 Tbl. strawberry preserves
- ½ cup heavy cream
- Pepper, to taste
- 1 Tbl. flour
Instructions
Preheat oven to 450F.
Mix together Shire seasonings—salt, pepper, thyme, and rosemary—and rub, liberally, all over the coney. Wrap each leg in salt pork and truss coney legs together (front to front and back to back).
Place coney inside a large roasting pan or dutch oven and roast uncovered for about 30 minutes. Turn heat down to 350F and continue roasting for another 30- to 45-minutes, or until a meat thermometer reads 160F. If your coney is too pale colored, turn on the broiler for several minutes to darken the skin (make sure to watch your coney closely so it doesn’t burn).
Transfer coney to a serving platter and place the contents of your dutch oven (or roasting pan) over medium heat. Add red wine, onions, vinegar, and broth and simmer over medium heat for about 10 minutes. Add strawberry preserves, cream, and pepper. If the mixture is too thin, add 1 tablespoon of flour to thicken, cooking for several minutes more.
Serve roasted coney with red wine sauce.
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