Recipe from Desert Delicacies

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Seared Venomsteaks


Meat of 1 giant scorpion
Fire salts
Ground golden poppy
1 skin pomegranate wine
2-3 Tava’s teardrop peppers


Remove stinger and set venom sac aside. Boil 2 parts water, 2 parts wine, and 1 part drained venom along with peppers. Ensure fire is very hot, and allow mixture to reduce. Meanwhile, cut scorpion meat into fist-size steaks around 3 fingers thick. Season with salt and ground golden poppy, then sear in a hot pan until dark on each side. Cover with reduced sauce and eat.

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