Wednesday, February 9, 2011

Simple Roast Tiger

This was the introduction to Friday nights show at The Local 269.


From Arthur Kingsley's Wild Delicacies of the Subcontinent:  Field Cuisine of the British Raj, Oxford Press, 1878.


Simple Roast Tiger


One juvenile tiger, gutted and skinned


2 pounds Spanish onions

Assorted fresh herbs – thyme, coriander, and/or curry leaf


Rub carcass with oil and season liberally with salt and pepper inside and out.

Stuff cavity with onions and herbs.  Truss well with heavy wire.

Spit-roast over raked coals until well cooked, 1 to 2 hours, rotating slowly, replenishing fuel as necessary.


Serve hot, with . . . the Ks!

--Steve Kilian

The Tiger Eradication Gourmet Society: T.E.G.S.

The Melancholy Viking

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