| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eating | 1 | Servings | ||
INGREDIENTS
| 6 | Lemons | |
| 2 | Inches Fresh Gingerroot | |
| Chopped | ||
| 1/2 | c | Honey |
| 1/3 | c | Cooking Oil |
| 1 | Stalk Lemongrass, split | |
| Lengthwise | ||
| Salt and Pepper | ||
| 3 | Large Crows, can use Ravens | |
| if no Crows available | ||
| 1/3 | c | Packed Brown Sugar |
| 2 | lb | Onions, sliced |
| Lemon Slices |
INSTRUCTIONS
Marinated Crows: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Crows in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over them. Tie bag tightly closed, pressing as much marinade as possible up around Crows. Refrigerate 12 hours or overnight, turning bag once. Roasted Crow: Preheat oven to 375=F8F. Drain Crows, reserving marinade. Discard lemongrass from marinade. Arrange birds skin side up in same baking pan. Pour half the marinade over them. Bake at 375=F8F for 35 minutes. Baste the birds with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork. Note: only for comedy value, do not try this recipe. Posted to MM-Recipes Digest by [email protected] on Apr 16, 1998
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”