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: MMMMM