“The war had not touched the fabled bounty of Highgarden. While singers sang & tumblers tumbled, they began with pears poached in wine, and went onto tiny savory fish rolled in salt and cooked crisp, and capons stuffed with onions and mushrooms. There were great loaves of brown bread, mounds of turnips and sweetcorn and pease, immense hams and roast geese and trenchers dripping full of venison stewed with beer and barley.”
– A Clash of Kings
The venison stew was one of the dishes I was most looking forward to making for my Highgarden-themed Game of Thrones season 6 finale dinner, which was based on the above passage from A Clash of Kings. I haven’t had a good excuse to cook venison before, and incorporating trenchers seemed fun and memorable.
