How To Cook A Dragon - Quick And Easy Recipes [Photos]

by chefkeem

Learn how to boil a dragon, make dragon "Wellington" or even dragon desserts; find recipes, instructions and detailed pictures.

Almost everyone loves dragons, just like we all adore bunny rabbits or cute little chicks. But up until now, nobody has ever published any authentic dragon recipes. We eat chicken breast and rabbit stew, but when it comes to dragon dishes...we draw a blank. Obviously, chefs have been dragon their feet on that one! (Sorry.)

This ground-breaking article shall fill this gap, alleviate our fear of trying adventurous recipes, and give the term "dragon fixation" a whole new meaning. Like, if you can't beat 'em, fix 'em and eat 'em. Or something.

Planning a dragon dinner

consider these "dragon fun facts" before you decide on any particular recipe

dragon cheeksDragon cheeks belong to the most sought-after cuts of any dragon. The reason for this is clear: The constant spewing of flames actually "slow-cooks" the cheeks for a very long time--basically, the dragon's lifetime--and at a relatively low internal temperature. This results in a deliciously-charred outside and a succulent, spoon-tender interior of the meat. Eat your heart out, Kobe!

Photo Credit 

  • Dragon lips should also be eaten without any further cooking, and as soon as possible after the kill. Due to their repeated exposure to the hottest part of the flame (the tip) - they're already done. Crispy and a bit dry maybe...but there's nothing a little ketchup or hot sauce can't fix. 
  • Dragon wings. Not all dragons have wings. If they do, however, throw them out - nothing but skin and bones. One way to utilize them is to cut them up and make hand fans for the (Southern) ladies and tooth picks for the gents. Cumbersome, though.
  • Eyes of the dragon change from a lively green to a dull white after boiling. Since dragons don't have eye lids, their eyes remain open during the whole cooking/dying process. Otherwise, they won't feel a thing. Honest.
  • "Tip o' th' tail". We're talking about the arrow head of the dragon's tail, the very last, bony, triangular part which is totally inedible. Late in the early 70s--in 1875, to be exact--some Scotsman invented an ever-increasingly popular party game called "Tip o' th' tail", so even this part could be put to good use. Here goes: At the beginning of the meal, some guy secretly hides the "ToT" in the cleavage of a female party guest. At the end of the meal, all males go searching for it. Is all. Simple but fun.  

Dragons change color when boiled

Also, account for a certain degree of shrinkage (you don't want to run out of servings!)
How To Cook A Dragon
How To Cook A Dragon
How to boil a dragon

How to boil a dragon

Use a medium-size whole dragon (dead or alive), or have your butcher sell you a nice chunk of dragon belly

Prep time 30 min  -  Total time 517 min  -  15 cal/serv
Ingredients for 51 servings
22 lbs 13 oz dragon meat (whole dragon or belly section)  • 2 large Vidalia onions, peeled and sliced  • 1 clove fresh garlic, smashed  • 3 bay leaves, crushed  • 19 pink peppercorns, whole  • 1 cup sea salt  • 6 carrots, sliced  • 6 celery sticks, chopped  • 1 jalapeno, minced  • 1/8 tsp ground cinnamon  • 1/8 tsp ground ginger  • 1/8 tsp ground allspice

Preparing the boiling liquid (soup)

Combine all ingredients (except the dragon) in a large stock pot, fill up halfway with water, bring to a rolling boil.

Cooking procedure

Drop the live dragon head-first into the boiling broth. Alternately, skin a dead dragon and cut off head, hands, and feet (see image above). Note: Save hands and feet for next Sunday's "Wellington"!
Boil for 9 hours 7 minutes, or until a tooth pick inserted into the thickest part comes out clean.

Serving suggestion

Since dragons are usually huge and provide big portions, I suggest you omit any side dishes. Garnish with a small sprig of parsley. And an orange slice, if you must.

Recipe  5.0/5 Stars (9 Votes)
Dragon Foot "Wellington"

Dragon Foot "Wellington"

Super-fancy dish - ridiculously easy recipe!

Prep time 30 min  -  Total time 75 min  -  5 cal/serv
Ingredients for 4 servings
4 dragon hands or feet  • lemon juice  • salt & pepper  • 12 frozen pie dough sheets

Preparing the meat

Wash and rinse thoroughly; season with lemon juice, salt, and pepper. Thaw out pie dough and wrap each hand/foot into 3 sheets. Make sure the finger/toe nails poke through.

Baking procedure

Pre-heat your oven to 350 degrees.
Place the prepared hands/feet on a greased cookie sheet. Sprinkle a handful of tooth picks in between. Bake for about 45 minutes or until the tooth picks are burned.

Serving suggestion

Serve on a silver platter with fresh vegetables on the side. Keep a bottle of ketchup nearby.

Recipe  5.0/5 Stars (10 Votes)
Magic Dragon Puffs

Magic Dragon Puffs

A perfectly light dessert after a huge dragon meal

Prep time 30 min  -  Total time 30 min  -  389 cal/serv
Ingredients for 12 servings
12 baby dragons (fresh hatchlings are best!)  • whipped cream


Dragon hatchlings can be eaten "as is". Simply press them flat onto a cutting board (as if you were slicing a sandwich bun) and make a horizontal cut through the belly. Then separate the wings from the body. Spoon a nice heaping of whipped cream on the bottom part, then replace the top and arrange the wings on each side. A generous dusting of powdered sugar will soothe your conscience after this somewhat cruel act.

Recipe  5.0/5 Stars (9 Votes)

Cuddly and huggable yet inedible dragons

Melissa & Doug Dragon Plush
$49.99  $31.57
Melissa & Doug Luster Dragon
Only $24.5

More pictures of dragon dishes

Dragon chops, marinating
Dragon chops, marinating
Dragon nachos
Dragon nachos
Dragon nostril, pan-fried
Dragon nostril, pan-fried
Dragon bread with pineapple
Dragon bread with pineapple
Updated: 09/09/2013, chefkeem
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Now that you know how to cook a dragon, will you be courageous enough to try it?

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DerdriuMarriner on 10/24/2018

chef keem, Thank you for the backstories and recipes, both of which go very nicely with the inedible product line.
Dare I ask what the real model is for the beheaded ingredient on the very fine-looking porch planks? How do you preserve the hands and feet for next week's Wellington?

chefkeem on 04/22/2017

Thank you for your kind words

SoyCandleLover-Maker on 04/22/2017

&|~@^# auto-correct. *Keem :)

BW Duerr SoyCandleLover-Maker on 04/22/2017

Chef keeps, I have missed your articles since Squidoo disappeared. Love your unique Recipe and your tips to cook the perfect Dragon meal. :)

georgebass on 09/14/2016

I never imagined something like this could exist.

chefkeem on 07/09/2012

Brenda - please don't notify PETA, okay?

BrendaReeves on 07/09/2012

Chef, You are a dragon abuser.

chefkeem on 07/09/2012

You guys are so funny!
@Tolovaj - you are correct. Similar to breadsticks with Italian meals, you'll get 2-3 medium-size princesses (marinated in extra-virgin olive oil) with every dragon entree.

Tolovaj on 07/09/2012

I believe roasted dragon comes with a princess on the side, right?

nickupton on 07/06/2012

So cool. This reminds me of the song "every little piece" from the movie "Pete's Dragon". Maybe you should think about including the video clip.

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