Anyone have any good cat recipes? Be sure and tell us how great they taste. I'm not planning on eating any,but would like to start a trend amongst others.

I'm sure we will all get shelled on this one.

OOBE DOOBE DOOO

I sing at My Bowl
Birman

Carpetman -
Why do you want something you don't want

Seems a waist to give out something to someone who doesn't want it in the first place . There are some great cooks here but I doubt they will share just for the heck of it .

Back To The Stove
Turtle

Stir fry and over rice, of course...

Oh yeah? Better check out the "sausage" on his breakfast pizza... Now I understand. Come out of the closet, Ray, admit you do it. I think it's a crying shame our government is so stingy to honorable men and women who devoted themselves to the preservation of our country, and now they won't pay them enough to buy meat for their families, they have to trap it. It's not your fault, Ray, all of us are to blame for driving you to it...

[ 09-15-2003, 05:05: Message edited by: scrounger ]

There are several available in the Small Game Hunting archives, western, oriental, and some tex-mex as I recall. Look 'em up...

AT our BRYAN ohio CHINA restrant they were wrote up for having dressed out cats in the cooler.i thought chicken never tasted so good.

In Italy the first step was to put the cat under the snow, and to make it like hare or rabbit.
In Liguria, an Italian region the cat was called "tile hare" or, as they say in that area "levre de cuppi".

The very hungry German population in late WWI and thereafter for some time called cats "roof rabbits", as they ate them to forestall starvation. I wonder if they have forgotten who fed them post WWII.

I have peeled the backstraps (loin) out of a Mt. Lion...cut them `1/2 inch, double floured them, and chickenfried them. They are very good indeed. Actually milder than deer or antelope..Meat is meat for the most part.

The 1st real tip is to cut off the tread marks as they tend to be tough and unsightly to some. Rear quarters is where the meat is of course so try to hit them on the front side. Generally speaking, if you didn't run it over or see it run over the meat is too old. Unless in northern climates in winter below 10 degrees F. I recomend a marinade with garlic and onion then serve with sauted mushrooms and onions.

Mr. Ludd; The last time I heard "roof rabbits"referenced it was Rats that were being discussed(or discusted ). derf