| 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 q591b4@ilos.net on Apr 16, 1998
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