 Add a bit of stock, chicken stock. You could just add water. And then there's usually like a bunch of aromatics in there. Thyme, parsley, bay leaf, tarragon, rosemary, leek, onion, garlic, carrot, celery and things. Then essentially it's cooked for at least six hours until it's soft and until it kind of pulls. Then bring your bowl. There's like a gaminess to it. If I were to, I guess on the continuum between a mild lamb and a gamey chicken, I guess I would put beaver tail right there in the middle.