Lemon-ginger roasted crow

1 Servings

Ingredients

Quantity Ingredient
6 Lemons
2 Inches Fresh Gingerroot,
Chopped
½ cup Honey
⅓ cup Cooking Oil
1 Stalk Lemongrass, split
Lengthwise
Salt and Pepper
3 Large Crows (can use Ravens if no Crows available)
⅓ cup Packed Brown Sugar
2 pounds Onions, sliced
Lemon Slices

Directions

MARINATED CROW

GLAZED ONIONS

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@... on Apr 16, 1998

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