It Seems I Came to Another World, Now What Should I Do

Rossa was in the range of 'alert', so I turned around and the deer was sliding away on bipedal foot. For a moment what!? I thought so, but when I looked down there, there was Rossa.

Grrr. No deer in that physique. With that in mind, run to auxiliary.

"Mr. Rossa, are you okay?

Upon approaching, both blood drainage and gut disposal had already been completed. Otherwise, deer won't lift in this physique.

"It's okay. But it's a little heavy."

He tells me with a red face. You're desperate! Hurry up and support me, I'll call my people.

Also a fine deer. Finish well in that short time......

Rossa lays a big cloth and leaves with great momentum. The liver and other organs are brought home in a sack. The skin peels off funny while checking the contents.

I can't eat this at lunch... Let's take the branches home and sell them. As for the branches, have them wrapped in pieces and put them on the luggage. Is it okay to keep doing this given the temperature and humidity?

Avoid the abdominal area and have it cut apart. Originally this area is soft, and deer can be eaten softly if not baked the wrong way.

Sometimes they serve hard or smelly deer in a Japanese Givier restaurant, but that store is wrong.

Hard is baked, but smell is aged or preserved in the wrong way. Fresh deer have no odor, and can be eaten softly.

When enough heat is applied to parasites, such as resident spores, it kills them, so the area is baked.

Raw food? I can't because I'm scared. Nor does the 'recognition' teacher give that much detail.

Boil the hot water during boiling in a pan and boil the leafy vegetables picked and brought to you with salt. I make the attachment first.

Raise it out of the pan, produce cold water in the barrel, and gently squeeze it where it has developed and cut off the water with a clean cut.

Add more deer fat to the pan and melt away at low temperatures. Get close to the flame and make it strong where it melts beautifully and becomes clear oil.

Cut into pieces and add the meat with a lower flavor and cook and consolidate the surface at once. When the fire passes fairly well, pass the fire through the whole area while returning it.

Cover and keep away from the flames at a stage where the fire has not spread throughout. Steamed over low heat and steam.

Shake the pan loudly occasionally so that the fire passes evenly throughout.

In parallel, add deer fat, red wine and town bought wine vinegar and honey to the frying pan.

I don't even have to flambé. Alcohol flies off on its own while it boils.

Mix to avoid burning, then simmer over high heat. Gradually, the liquid becomes smooth, like a dandelion sauce.

Confirm the roasting sound of the pot's meat and anticipate the fire as it should. Good. The moment I open the lid, the violent scent of spices and meat baking rises with the steam.

Finally, to lightly fly the moisture, simmer over high heat while stirring the whole area. This high heat content is also part of the calculation of baking and subtraction.

Add the vanilla to the sauce that was boiling and bring out the aroma. Mix thoroughly over high heat and make sauce sauce.

Add hot water and wine, sweet-scented spices and honey to everyone's cups in parallel. Because it is cold on boulders, it is necessary to warm the body to the point of not being intoxicated.

Place the roasted venison on a wood dish and sprinkle with the thick sauce from the top.

"Then it's a prey hunted by a new companion. Today's goal was also achieved in such a short time. Good luck. Okay, let's eat."

That's what I say, put the deer in my mouth. The moment you chew, the gravy overflows with a soft feel. It fills my mouth with a sweet, fragrant fragrance that is odorless. Oh, delicious......

Everyone is eating meat in silence. Eating delicious food in every world is silent.

"What is this!? It's a deer, right? Sweet, delicious, but I can't describe it. I wonder what it is. But delicious!!

I am happy to slap Liz and her hands together as Fia screams.

"Ha... You're soft enough not to come, but the fire is going through properly...... And even though it smells complicated, I don't feel bad at all... It's just delicious..."

Squirting like a chat relieved me.

"Leader, are you sure you're doing the right job?

Tiana says the same, cheeky with a full grin.

The men are not saying anything anymore, they are eating it out of time. Well, it's a boy. You'll like meat.

Seeing it disappear within the mire, there doesn't seem to be enough meat, so cut the liver and other guts, cook them in turn, and finally soothe them in a frying pan of sauce.

As soon as I added it to the wood dish, the dollar's eyes lit up. Oh, you liked guts.

Think after this while sipping hot water with hints of light red wine and spices.

We've achieved our goal, but we need time before our prey gets cold. Divide it into several squads and hunt even in slime......

With that in mind, when I saw the noisy companions, I felt a natural grin coming.