Try this nifty Mongolia recipe at your next soiree.
1)Acquire fat, healthy goat from local nomad for around 30$.
2)Slaughter goat.
3)Use a plumber’s blow torch to burn all the hair off goat.
4)Remove head, nether regions and entrails. Leave hoofs attached.
5)Store goat overnight on the floor of a common store room where any squeamish Canadian geologists you might know can trip over it at breakfast.
6)Stuff belly of goat with rocks.
7)Stuff goat (with rocks inside) into large, goat-sized pot.
8)Cook over open fire for a couple of hours.
9)Use a blunt axe to hack goat apart into individual servings, include rocks.
10)Serve hunks of goat meat, including any attached bone splinters, cartilage, viscera etc… to happy, admiring guests.
3 comments:
So how was it?
Would that be best served with a Pinot Gris or a Merlot?
Is there a wine rule for recipes that include rocks?
Is there some etiquette about which utensil to use for removing the hoof?
Did you use the snake you killed as an appetizer?
Do you need a care package of power bars to get you through the next two weeks or will you just stay on the "All Beer" diet?
Thanks for the recipe but you will understand if we don't have it on the table for you on your return to the coast.
Cute Goat, what was his name?
Rocky?
Nearly Headless Nick?
Mint Sauce? Oh wait, that's for sheep!
You might want to email that recipe to Barb. Although I think her family usually spit roasts their carcasses!
Seriously though, what purpose did the rocks serve? And please tell me that they drained out the blood!
Yummy!
I wich I could try that at the next BBQ here...I should be able to get everything I need here...except for rocks. Dang.
You'll have to scuzzle a piece in through customs for me.
Step on a hat for me!
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