Real Vampire Website: blood recipes

Types of Blood
rated in order
based on personal experience

The best way for getting blood and forget this stuff about it being the energy, because there is way more in blood that real vampires need in blood than just energy. Plus if its to the point of you vamping out and also shaking, animals blood does work. But it takes more to get the same effect that you would get from human blood, the thing is animals blood is a lot easier, and a lot safer to use. Stew meat is a good source for blood, medium rare steak is effective, preferably red inside but not raw and cooked on the outside. Liver gross as it tastes is packaged in a lot of blood and is cheap, but keep in mind its cheap because the blood has been soaking in liver for awhile and tastes gross although it is effective. Lambs blood tastes closest to human blood but it can be expensive to buy the leg of lamb to get the blood, however it is safe to drink. No matter what kind of blood, blood always tastes better warm than cold, so if its cold pop it in the microwave for about 5 seconds.

Medium Rare Steak

The best way to do this is to allow the steak to sit out until reaching room temperature, then cook it on high for about 2 minutes per side, the steak should be well cooked on the outside, and red but not raw on the inside, with blood oosing at the mildest touch.

You can safely do this with steak because the harmful bacteria in beef that can make you sick is a surface bacteria, meaning it does not exist all through out the inside of the meat. However don't try this with hamburger because do to its texture inside and outside is considered a surface.

Duck Blood Soup (Czarnina)

"This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation." Original recipe yield: 12 servings.

INGREDIENTS:
1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5 whole allspice berries
2 whole cloves
16 ounces pitted prunes
1/2 cup raisins
1 tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice

DIRECTIONS:
Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
Mix in prunes, raisins and apple. Simmer for 30 minutes. In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

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	Types of Blood rated in order based on personal experience


	Getting Blood
	The best way for getting blood and forget this stuff about it being the energy, because there is way more in blood that real vampires need in blood than just energy. Plus if its to the point of you vamping out and also shaking, animals blood does work. But it takes more to get the same effect that you would get from human blood, the thing is animals blood is a lot easier, and a lot safer to use. Stew meat is a good source for blood, medium rare steak is effective, preferably red inside but not raw and cooked on the outside. Liver gross as it tastes is packaged in a lot of blood and is cheap, but keep in mind its cheap because the blood has been soaking in liver for awhile and tastes gross although it is effective. Lambs blood tastes closest to human blood but it can be expensive to buy the leg of lamb to get the blood, however it is safe to drink. No matter what kind of blood, blood always tastes better warm than cold, so if its cold pop it in the microwave for about 5 seconds.


	Medium Rare Steak
	The best way to do this is to allow the steak to sit out until reaching room temperature, then cook it on high for about 2 minutes per side, the steak should be well cooked on the outside, and red but not raw on the inside, with blood oosing at the mildest touch. You can safely do this with steak because the harmful bacteria in beef that can make you sick is a surface bacteria, meaning it does not exist all through out the inside of the meat. However don't try this with hamburger because do to its texture inside and outside is considered a surface.

	Duck Blood Soup (Czarnina)
	"This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation." Original recipe yield: 12 servings. INGREDIENTS: 1 (4 pound) wild duck, whole 4 cups duck blood 8 cups water 1 teaspoon salt 1 stalk celery, cut into 2 inch pieces 1 sprig chopped fresh parsley 1 cup heavy cream 5 whole allspice berries 2 whole cloves 16 ounces pitted prunes 1/2 cup raisins 1 tart apple - peeled, cored and chopped 2 tablespoons all-purpose flour 1 tablespoon white sugar salt and pepper to taste 1 tablespoon fresh lemon juice DIRECTIONS: Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam. Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours. Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth. Mix in prunes, raisins and apple. Simmer for 30 minutes. In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.
	To donate other blood recipes to this site, click here for my contact information Vote For This Website