Eric cut a piece of soft, fatty bird meat. The kitchen knife in his hand danced quickly, and soon he had cut the meat into evenly sized, neat squares.
Bird meat used for braising certainly couldn't compare to pork belly, but he felt this bird's fat layer was quite thick, and the meat wasn't dry like typical wild chicken. Made into a braised dish, the flavor probably wouldn't be bad. He found a few weeds by the roadside, wove them into a rope, and then tied a cross shape on each piece of meat.
There were many recipes for braised meat on the internet. The method Eric was most familiar with was to briefly sear the meat until the edges browned, and after the fat rendered, add a splash of white wine to remove the gamey smell.
Far from home, there were no fresh onions or garlic; he could only use onion and garlic powder as substitutes. Fortunately, the meat was very fresh and didn't require many complicated spices.
