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  • Christmas is A-comin’ and the Goose is Getting Fat

    Posted on November 12th, 2014 admin No comments

    My son and daughter-in-law have an obese feline that they call Goose.

    So a few days ago, Beck was on facebook and mused, "Christmas is coming, The Goose is getting fat." And if we eat her for Christmas dinner, I won't have to clean her litter every morning.

    I sent her a link to Cat Recipes, a spoof site.    Another friend said, "Eeewwweee Tom! LOL  Don't encourage her!"

    Fresh cat, awaiting his fate in the kitchen.

    Fresh cat, awaiting his fate in the kitchen.  From catrecipes.com

    The exchange continued:

    Rebecca - There are instructions about carving turkeys, but we might have to initiate one about carving cats.

    Rebecca - I was thinking the other night if she'd taste good with cranberry sauce and what kind of gravy her au jus would make. Also, with what does one season a cat and is there a recommended wine to go with her?

    Tom - A cat, like a rabbit, is not carved, but dismembered. A cat may be seasoned in a variety of ways; follow wild game recipes, especially those for small game such as rabbit or squirrel.  A simple recipe for Beer Roasted Cat, along with suggestions for skinning and butchering,  may be found at http://www.ooze.com/ooze13/cats.html. Don't go there if squeamish.

    Now for wine, may I suggest Cat's Pee on a Gooseberry Bush, by Cooper's Creek Vineyards of New Zealand -- an aromatic and flavorful sauvignon blanc. You might also like Sally Cat Pinot Noir, or Tom Cat Merlot, by the same vintner, or Fat Cat Chardonnay by Fat Cat Cellars of California. Since cat meat tends to be dark and strongly flavored, you might prefer the merlot, though an aged pinot noir, with its vegetal and barnyard aromas, might well complement a vintage, fat-marbled cat.

    To be continued?

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