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When I cook with dragon’s liver, I like to start out by stuffing it with magnesium. Gives it a little extra kick.
AHHA! raw dragon liver frappe’ for dessert.
And if the dragon was a drinker, things get even more dangerous.
i love to stuff my dragon liver with other livers of animals…the taste is incredible
hmm i prefer to marinate my dragon liver in sauce and lightly season with parsley and herbs and cook for about 3/4 of an hour at 250 Fahrenheit
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When I cook with dragon’s liver, I like to start out by stuffing it with magnesium. Gives it a little extra kick.
AHHA! raw dragon liver frappe’ for dessert.
And if the dragon was a drinker, things get even more dangerous.
i love to stuff my dragon liver with other livers of animals…the taste is incredible
hmm i prefer to marinate my dragon liver in sauce and lightly season with parsley and herbs and cook for about 3/4 of an hour at 250 Fahrenheit