Recipe - Lemon-Ginger Roasted Crow

MARINATED CROW
6 Lemons
2 Inches Fresh Gingerroot,
Chopped
One half cup Honey
1/3 cup Cooking Oil
1 Stalk Lemongrass, split
Lengthwise
Salt and Pepper
3 Large Crows (can use Ravens
if no Crows available)

GLAZED ONIONS
1/3 cup Packed Brown Sugar
2 pound Onions, cut or sliced up
Lemon Slices

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 MMRecipes Digest by q591b4@ilos.net on Apr 16, 1998