It seeped from the myoglobin of the wolf meat, carrying a strong metallic odor reminiscent of raw iron and animal liver, mixed with a hint of damp, stuffy fur musk.
The combination of these two scents formed a unique aroma that was both mouthwatering and instinctively repelling.
When he felt the time was right, after completing the final heating cycle, he lifted a piece of confit wolf meat from the pot with his fork.
The surface of the meat displayed an alluring brown color, but was not burnt.
With just a gentle press of the wooden fork's edge, the entire piece of meat broke apart easily along the muscle fibers, revealing the still moist flesh inside.
"It seems the physical effect of the confit method is perfect." He demonstrated the tender meat to the camera.
"It successfully decomposed the connective tissues. But as for the taste, that's another matter."
