Depends on the dragon, of course. And their age. Hatchlings of all non-aquatic species taste rather like the fine white meat of a well-done pork chop, the bit just before the fat rind. As they grow older, they taste more like alligator (the tail meat). And then vary. #realmslore

Depends on the dragon. Wine AND spirit -based (a mix, with herbs, too) marinades "make" most dragon dishes. Tamarind sauces and mustards are sometimes added at the "eating from your plate" stage, and soups such as leek and turtle may also be used as sauces. #realmslore