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Excerpt from The Gourmand’s Guide to Craglorn

You might be surprised to learn that the meat of the fell runner compares more to a steak than to poultry. It is dark red and marbled with thin, delectable streaks of fat. Just one fell runner can provide a hearty feast for a group of travelers (and then some!), but the meat must be cooked correctly to avoid a tough, stringy mess. 
Firstly, cut the meat into thick chunks of at least two fingers’ height, and take great caution to avoid over-cooking. For the best results, the interior should still be red and just warm. Though a light dusting of salt will do in a hurry, I recommend roasting it alongside onion and a sampling of the sweet peppers native to the region. The liver is positively delightful, so make sure to try it!