- 1 lb road kill cat filets
- 2 tbsp. buttermilk
- 1 tbsp. margarine
- 1/2 cup corn bread stuffing mix; crushed
- 1/8 tsp. salt
- 1/8 tsp. ground red pepper
Turn under any thin edges of cat. In a 12 x 7 1/2 x 2″ baking dish arrange thicker portions of cat fillets toward the outer edges of the dish. Brush cat with buttermilk.
In a small mixing bowl cook margarine on high about 30 seconds. Stir in stuffing mix, salt, and red pepper.
Spoon stuffing mixture over cat fillets. Cook cat, uncovered, on high for 4 to 7 minutes or till cat flakes easily when tested with a fork.
Yield: 4 servings
- 1 cat cut into roast
- 1 can cream of mushroom soup
- 1 cube beef bouillon
- 1 clove garlic
- 1 fine irish stout; like guinness
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 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!