Chargrilled Neobianyi

A dish made by thinly slicing venison from deer native to the Rimeria region, evenly marinating it in a seasoned sauce, and carefully grilling it over charcoal. Typically, the tender and mild-flavored loin is used, but the hind leg meat is selected for a chewier texture and a bolder, more robust flavor for those with such preferences. Perfectly grilling this dish requires masterful heat control, a rare skill mastered by only a few. Right-click to add to the Adventurer's Tome.