As it turned out, Axe-Beak Bird did not taste good. As the largest and thickest chunk of muscle on its body, the breast meat had extremely low fat content. Its texture was firm and dry, with a strong fibrous feel.
Without enough seasoning and the right cooking method, it was practically no different from gnawing on tree bark.
The thigh meat was somewhat better, but only by so much. The meat was too tough, and once the moisture evaporated, it became dry and coarse.
Fortunately, when Xia Nan had butchered the carcass, he had taken the two tenderloins located along the inner side of the spine.
Their wonderfully fine, tender, smooth, delicate, and juicy texture, along with their pure, mild, refined flavor, remained exceptionally delicious even with the simplest countryside cooking method.
As for the organs, before leaving, he had specifically taken out an Axe-Beak Bird's heart. Unfortunately, even though Leon's sister, Janice, had some experience handling animal offal, the finished product she made after slicing it still carried that distinctive, rich, deep metallic tang unique to heart.
The texture was actually fine—springy and chewy—but without the help of seasoning, probably only someone with very heavy tastes would enjoy this kind of food.
Of course, all of these were conclusions Xia Nan had reached based on the memories of his previous life and the picky palate he had developed after growing used to the delicacies of modern society.
For Leon's family, though, they did not think nearly that much. In the end, it came down to three words:
"Meat. Tastes good!"
Xia Nan could clearly feel the heartfelt love the people at the dining table had for this kind of meat, as well as their gratitude toward him for bringing back these chunks of Monster flesh—something they originally would not