You may note that I did not mention skinning the necks or the tail, and that is on purpose. At this point, the hydra is ready for cooking.

After that, the rest of the body can be skinned, separated into its major cuts, and then deboned.

Many of the organs do provide good eats though. The bile and waste left in these can spoil the rest of the meat if they are not taken out. After that, remove all the guts and discard the intestines and digestive organs. There are so many uses for this beast, both in the kitchen and in other areas.įor butchering, treat this as you would a large water lizard. But if you do have a caravan ready, then by all means, bring the entire hydra back. If space is an issue, then the most important parts to prioritize are the heads and tail.

But you still need to spend the time cutting up a 15 foot monster, in addition to the space to haul it all. Well, simple when it comes to a lack of armored hides or paralyzing poisons. So how do you cook it? Preparation:īutchering a Hydra is quite simple actually, when compared to many of the other monsters I have discussed before. Many of us know this monster well, whether from the stories of heroes vanquishing them, the scary tales our parents told us to keep us in line, or from first hand experience standing face to faces with it.īut beasts can be slain, so what do you do after you finish defeating this monster? Well I would hope you don’t just leave the body to rot and decay in some dark damp dungeon, there’s so much good meat on there to use! Many adventurers only focus on the gold that a hydra might hoard, or the reward they get for slaying one, without realizing that the real treasure is the hydra itself. Ah, the terrifying multi-headed beast of legend.

Hydra steakhouse