Mountaneer's roast

Known sometimes as 'paradise on a plate', the mountaineers roast is the epitome of rural Byronese cullenary tradition. The ultimate blend of old world and indigenous ingredients to create something truly beautiful. It often consists of a large Reindeer or bison steak that has been roasted over a maple fire in a specialised oven and eaten with sauerkraut, crisp fried onion, a selection of sauces, scarlet capers, garlic butter, thick potato cuts fried in lard, and a cold beer to wash it down. It is traditionally consumed by a group after successful incursions into the wilderness as a way of making up for eating meagre rations, but many folk who eat it this way will tell you it is to give you a reason to make it home alive. None the less it is a favourite in both oldworlder and Indigenous homes throughout Byron and is seen as a second national dish.