After being soaked in cold water, all the blood in the rabbit meat was drawn out, and the originally clear water turned a light red.

I poured out the water, and the rabbit meat, now incredibly white, no longer smelled of blood, and even the unique gamey smell of the liquid had diminished considerably.

At this moment, the fat and lard of the badger hogs had already been put into the pot to simmer, and I was not idle either. I chopped the rabbit into appropriately sized pieces on the cutting board and put them into a large bowl for soup.

There are still some taro noodles in the storage jar. These taro noodles have dried out completely, so I need to take them out and soak them in warm water before eating them. This will make them easier to cook in the hot pot.

Top was even more greedy; it threw a few taro roots that it had just picked that day into the fire.

Today I'm going to cook and eat all the rabbit and badger offal that doesn't keep well.

After finishing these steps and waiting a while longer, the oil in the pot was almost rendered. I discovered that the badger cracklings had a unique aroma that differed from pork cracklings.

Seeing Top staring at me expectantly from the side, I used a spatula to pick up some badger cracklings, blew on them before handing them to Top.

Top grabbed the few bits of fried dough and stuffed them into his mouth.

Looking at its somewhat intoxicated expression, I couldn't tell if it was reminiscing about the taste of pork cracklings from the past, or if the pork cracklings from this badger were just tastier.

I picked one up and put it in my mouth. It was crispy and crunchy, with a caramelized flavor and a unique taste that I couldn't quite describe. It was so addictive that the more I ate, the more I wanted to eat it.

I first poured the oil from the pot into a glazed porcelain jar. Oil is quite permeable, and I was worried that if I used an earthenware jar, it would slowly seep out, so it's safer to use a glazed porcelain jar.

The remaining badger fat was poured into a ceramic jar for preservation. This fat could only be preserved temporarily and had to be eaten as soon as possible, otherwise it would spoil quickly.

I poured some oil into the pot, and as the oil temperature rose, a wave of heat surged on the surface of the oil.

"laugh!"

With a hissing sound, I dumped the chopped rabbit meat into the pot and started stir-frying it over high heat.

The fire below was burning brightly, and the rabbit meat in the pot was rapidly losing moisture and turning golden brown and fragrant.

After thoroughly sautéing the rabbit meat, I added a splash of wine. As soon as the wine hit the pan, a rich fruity aroma immediately exploded with the freshness of the rabbit meat.

An irresistible aroma was already filling the air with our taste buds, plus the fact that wine naturally contains sucrose.

This stir-fried rabbit meat not only has a stronger aroma of wine, but also has a layer of reddish-brown color from braising, making it somewhat translucent.

"laugh!"

Adding a little water to the stir-fried rabbit meat to moisten it will make it more tender and flavorful.

Finally, add salt and stir-fry for a while, then sprinkle a layer of bright green rosemary on top as a garnish. A deluxe, wild-style stir-fried rabbit dish is ready to be served.

The remaining badger entrails, except for the offal and lungs, were all sliced ​​thinly and soaked in a porcelain basin with salt and warm water to remove some of the blood and gamey smell.

As for the offal and lungs, I'll boil them, dry them, and then smoke them over a fire overnight. These cooked foods are quite soft and will be just right for Pat's rations for about two days.

There's not much to it about how to cook these offal. I think I'll make a mixed soup with them and then add some taro noodles for a hot pot.

Offal contains a balanced range of nutrients, making it a preferred food source for predators. In fact, the broth made from offal is often the most flavorful of all chowder soups.

First, I heat the oil in a pan, then pour all the prepared offal into the pan and stir-fry for a while. Don't stir-fry it for too long, otherwise the offal will become overcooked.

Once they're just cooked through and change color, you can remove them and set them aside. Then, using the same method, bring water to a boil in a pot, and then add the cooked offal back in and simmer over low heat for a while.

When the broth has thickened and has a unique aroma, add the final salt to taste. You can also add some rosemary for an even better flavor.

Top, who had been watching from the side, couldn't wait any longer. He pulled the taro out of the ashes from the stove, peeled off the blackened skin, and put it into the pot.

Just as I was about to call out to Top, it hesitated for a moment, and the half-eaten taro in its hand slipped directly into the boiling pot.

Okay, I just wanted to ask Top to give me the taro so I could peel it a little cleaner. Now that it's already in the pot, it doesn't really matter. A little dirt won't hurt!

I peeled the remaining taro and put it in the pot to cook. By this time, the taro noodles that had been soaking in warm water had been rehydrated.

Since it's already a hodgepodge anyway, what's wrong with making it even more mixed? Oh well!

I then added another large plate of glistening taro noodles to the pot. At this point, the ratio of broth to ingredients in the pot was almost 1:1.

It looks like my soup bowl won't be able to hold all this food. I just dug out the clay pot I used to stew chicken; that's just the right size.

Top and I sat at the pristine white dining table, on which sat a rather delicate-looking dish of stir-fried rabbit, reminiscent of Western cuisine.

On the other side was a large pot of mixed ingredients, a hodgepodge emitting a unique and rich aroma.

The visual impact of these two dishes is very strong, like two people from different social classes standing together.

One was a well-dressed, elegant gentleman in a top hat, and the other was a burly man with fierce eyes and a thick waist, shirtless, holding a spiked club and yelling.

Top seemed to lean more towards the wild side, and without hesitation, he stabbed the taro in the chowder with his chopsticks.

I've been craving that rabbit meat for a long time. I wanted to get one to treat myself, but it seems like the only animals around here are large predators and large herbivores.

I even doubt that small animals like rabbits could adapt to the fierce competition for survival here, which is why they didn't choose to live in this area.

It seems I underestimated the incredible adaptability of these tiny rodents. Their prolific reproductive rate, coupled with their habit of burrowing to avoid predators, makes them a formidable species.

Even if wild beasts roam freely here, they can't do anything to these small animals. After all, who would bother digging a hole for a few rats?

Just as I expected, the rabbit meat burst with juicy goodness the moment it entered my mouth, sealed within its glossy, dark red shell.

At that moment, my saliva was secreted like the adrenaline that surged when I faced a ferocious beast. This delicious taste could make me intoxicated all night long with just one bite.