MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beer Roasted Cat
Categories: Cat, Game
Yield: 1 Batch
1 Cat; cut into roast
1 cn Cream of mushroom soup
1 Beef bouillon cube
1 cl Garlic
1 Irish stout
Get a large cutting board and lay out your cat. Lop off the head, the
tail, and the feet with a sharp butcher's knife. These parts of the
cat contain little usable meat, so give them to the dog.
Make a longitudinal incision on the cat's abdomen. Reach your hand
into the body cavity, and remove all of the internal organs. Discard
them--especially the liver. It may look tasty, but the liver of a
felis domesticus is frequently too toxic for human consumption.
Time to skin. As the saying goes, there's more than one way to do it,
but the basic advice is to use a sharp knife to trim off the skin,
and pull it back, snipping away at the muscle tissue. Alternatively,
grab some loose skin near the head stump and, using a pair of pliers,
peel it back off the carcass like a banana or like how you'd skin an
eel, rolling it off the body.
Wash the meat of stray gristle and hairs.
Pour yourself a drink.
Cover and soak cat roast in salt water for 24 hours. Drain water and
then cover and soak in beer for 6 hours. Drain and place in crock pot
with your cans of soup. Add a clove of garlic, and a cube of beef
bouillon. If you start to slow cook your cat in the morning with your
George Foreman Cooker or it's ilk, you'll have finely cooked feline
in time for supper.
If a slow cooker is not available, a cat can be baked at 350°F
(170°C) for 2 to 3 hours in a conventional oven and still come out
pretty good. Beer Roasted Cat is fantastic served with mashed
potatoes, collard greens, and fresh, homemade egg rolls. When
planning a full meal just remember--cat is a course best served
hot!
Cat may not be the most glamorous, or tastiest of game meats, but
with a little thought and preparation, Baked Cat can make the belly
of the persnicketiest diner glow with home baked goodness.
Variation:
Instead of using cream of mushroom soup, try using 1 chili and 2 tb
grated ginger.
Recipe by Jason Goroncy
Recipe FROM:
<
https://jasongoroncy.com/2010/12/10/main-course-felis-domesticus/>
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