Delicious in Dungeon #45: Hippogriff Soup

This is... yes... this is a hippogriff. An eagle's head and wings on a horse's lower body.

Since the front is the same, we only sample the hindquarters. Honse.

I'll be using the leftovers for the next recipe, so i'm doing it a bit different this time.

Well, first we chop it into nice stewing chunks again. Opps i'll have to wash the chopping board before I do my veg.

I'm chopping up the onion and carrot as fine as I can, this will hopefully lend some flavour to the meat but mostly its for the next recipe...

Same with the carrot. Nice n' small.

Now it all goes in together, with some salt. I'm using salt with a bit of paprika.

Once this is cooked, I pull out a good amount of the meat chunks for this recipe and the rest can go to one side.

OK so now im just adding hot water to the meat cooked in the veg. It's not going to be nearly as elaborate (and tasty) as the others, but i guess this is a bit closer to the actual recipe than the last two.

Hmm meat chunk water. This is normal. This is a very normal way to cook dinner.

**

It's more clear like the proper recipe... and very plain. The water tastes even waterier than regular water... its kind of... mineral-y. The meat is nice enough, again all this exotic meat seems to be good quality and lean, consistent cuts. Without bones and stuff and only cooking it for a short amount of time, it's not really a good way to make broth. Anyway it was perfectly fine, but I'm glad we're done with the plain meat soup saga and on to bolder things!