So You Want to Live the Slow Life? A Guide to Life in the Beastly Wilds, Vol. 3 by Fuurou

Author:Fuurou [Fuurou]
Language: eng
Format: epub, pdf
Publisher: Cross Infinite World
Published: 2023-11-29T00:00:00+00:00

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THE deer that Techi had brought back as a trophy turned out to be quite a magnificent one. I did a double take when I saw the bulky butchered venison she carried over. The amount she had was perfect for barbecuing, and I made that suggestion, but then she said, “Can you turn all this into sausages? I’m dying to know what venison sausage taste like.”

And who was I to refuse the hunter responsible for the achievement? While Techi bathed and changed into fresh clothes, I started working on transforming all the meat into sausages. I looked up recipes on the Internet and skimmed through the top results. Apparently, there were two conflicting opinions about how one should process deer meat. One side said that making minced meat with a meat grinder was better, while the other claimed that turning it into mush with a food processor created a supreme taste.

In my opinion, practice was more important than theory in the realm of taste, so I decided to test both methods. I ended up making three flavors of sausages for each method: salt and pepper sausages; herb sausages with sage, rosemary, thyme, and garlic; and curry powder sausages. For the food processing method, I would blend ice with the meat, while the grinder would make the minced meat. This made a total of six types of sausages.

Together with my assistant Kon, we toiled away until all the meat was gone. Half of the finished sausages were boiled, while the other half was directly grilled. Unlike the minced meat we bought, the venison was from fresh game—it wasn’t even aged. Therefore, I didn’t have to be as fussy about it compared to pork mince, which had to be treated carefully before consumption. Thus, our guests got to barbecue fresh sausages and eat them right away. As one would expect, they went wild.

I finally finished putting away all the cookware after the sausage-making encore. Kon took off his coverall apron, declaring that it was about time we joined in the feast. Last but not least, Techi, with languid contentment after a nice hot bath, came out in fresh attire. As a trio, we stepped into the boisterous barbecue venue and dug into steaming hot vegetables and sausages.

As I ate, I said, “You can eat the boiled sausages without grilling them. Just pick whichever you prefer. All the sausages are seasoned, so it’s not necessary, but you can squeeze on some barbecue sauce or ketchup.”

Hearing that, Kon reacted right away. Nimbly, he ran up the folding table in the center of the venue and started a glaring contest with the plates on display. He took a small plate into one hand and armed the other with tongs. He swiftly reached for his first target, cheese sausages, and piled them on his plate.

Satisfied, he summoned his father, Mr. Sanmaya, and said, “Help me grill these!”

Mr. Sanmaya deftly laid out the sausages on the barbecue grill. While he was at it, he picked up the cooked vegetables and transferred them to Kon’s plate.

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