Cooking with Wild Game, Volume 8 by EDA

Author:EDA [EDA]
Language: eng
Format: epub
Publisher: J-Novel Club
Published: 2020-08-02T00:00:00+00:00

2

Once we finished cleaning up the entrails, we headed back to the Fa house and I returned to my original tasks for the day.

Of course, that’s not to say I put off dealing with the innards for later, though. I started off by steeping the heart, liver, and kidneys in salt water to get out even more blood, and then parboiled the other bits with lilo to remove any remaining stench before finally soaking everything in a myamuu, aria, and fruit wine marinade.

It took nearly an hour to take care of all that, so my preparations for work tomorrow ended up getting rather delayed. And so, I hurriedly set about making the patties for the giba burgers and cutting up the meat for the myamuu giba, cubed giba meat stew, and giba chitt. And somehow, I managed to fulfill my quota before the sun set.

“Alright, well then, let’s get to cooking with the innards.”

We had two stoves set up outside. One of them was cooking the soup for dinner, while I had the other heating up a pot.

“Huh? You’re grilling instead of boiling?” Toor Deen asked, her eyes going wide with surprise.

“That’s right,” I replied with a nod. “With the seasonings we have in the Fa house right now, I can bring out a stronger flavor that way. So for now, I’m going to try grilling them up along with the same marinade I use for the myamuu giba.”

“So first you boiled them, and now you’re grilling them...?”

The forest’s edge didn’t have any concept of parboiling, so I suppose it made sense that that seemed strange to her. But I was pretty sure fried offal back in my world used parboiling followed by grilling. Well, “pretty sure” probably made that statement sound a bit unreliable. But embarrassing as it was to admit, we didn’t eat out a lot at my house, so I wasn’t all that familiar with cooking using entrails.

I had to guess that my old man didn’t have much interest in such dishes. In fact, I was pretty sure I could recall one of our regulars saying, “Hey, you should add motsunabe to your menu,” only for him to reply, “Yeah, maybe eventually.”

And so, this was all ultimately guesswork. For the time being, the three I chose not to parboil were the roly-poly heart, liver, and kidneys, instead cutting them finely and steeping them in a myamuu marinade.

As for the bits I parboiled, I cut them up into nice chunks. With that, it was really starting to look like the fried offal that I vaguely remembered. And when I went ahead and tossed the bits steeped in the red sauce into the pot, the sweet aroma of fruit wine and the garlic-esque smell of myamuu filled the air along with a puff of white steam.

“Aah, that smells good,” one of the Fou women muttered excitedly.

“Thanks to you buying the jerky from us, we received so many coins that we should try buying some myamuu for the Fou house, too.

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