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

Oil

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

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One Response to “Simple Roast Tiger”

  1. […] Simple Roast Tiger […]

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