Now we sample the other side of a griffin! The arse end is a lion.
Well, im not sure lion's meat is even legal... but we make do, I got some wild boar chunks which is probably the closest I can think of to a predator/carnivore meat. And probably way better.
Like last recipe, no pretenses, i'm going to add some vegetables to create a more complex soup flavours (and give myself a bowl of stewed veggie on the side)
Might as well just get straight to it. I forgot to defrost the meat earlier, but thats ok because I want to just boil it slowly I guess.
Medium-chunky chopped red onion, celery, carrot...
And finally some apple! Yknow like... pork and apple sauce...
Uhh I wanna add a stock but no!! We want the flavours to prove themselves! I'll add a bit of salt though.
After a good 40mins its looking nice and soupy. The apple is gone mushy which might be weird, but I guess its not that different from potato chunks...
It's pleasant and flavourful, though sulphurous and sour which might not be to everyone's tastes. It reminds me a bit of the pork soup I made for a cooking mama recipe some time ago, but with that extra tartness from the apple that I think I prefer. The meat is very nicely firm without being tough or chewy. It's weird that my broth always comes out way more opaque than the reference, even though I'm always scared of under-flavouring it by cooking it relatively fast.
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