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


One Response to “Simple Roast Tiger”

  1. […] Simple Roast Tiger […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: