Beer Roasted Cat

[chrisz]

Ingredients

1 cat cut into roast
1 can of Campbell’s Cream of Mushroom soup
1 cube of beef bouillon
1 clove of garlic
1 Fine Irish Stout
Directions

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 170 degrees for 2–3 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.

You could also try a modified version of this: Instead of using Campbell’s Cream of Mushroom soup, try using 1 chili and 2 tablespoons of grated ginger.

[Carl]

Well I suppose they are 'free range'. Organic ?

Not sure what it says about the forum viewers, but you have got more views for this recipe than the honey roasted parsnip soup has ! May be I need to find and post some more road kill recipes to satisfy the discerning culinary palettes of forum members and visitors ?

[freddo]

Will work with RAT as well