Here is a simple treatment of smoked cat with a few options. I use cherry wood for smoking.
Oil, Salt.
Rub: 1 Tbls brown sugar, 1 1/2 Tbls freshly ground white pepper,
1 1/2 Tbls dried thyme, 1 1/2 Tbls celery seed, 1 tsp dried marjoram.
Marinate the cat pieces in decent red wine overnight (optional). A couple hours before smoking, lightly oil the cat, lightly salt, lightly rub, and return to the fridge. Smoke as noted above.
If desired, pull the meat off the bones and make a quick stock of the bones. Make a fricassee of wild mushrooms using shallot, a little of the wine you used for the marinade, and a little balsamic. Chop the cat meat up coarsely into small pieces and mix into the fricassee just to heat it. Serve over polenta.
Another option: mix some Dijon with the oil first to coat the cat.
Another option: make a mop of Dijon whisked with a little red wine (you can add minced fresh herbs here); whisk in oil slowly to emulsify. Mop two or three times but wait 30 min or so before you mop the first time.
Of course the rub herb/spices can be changed, increased or added to. Onion and garlic powders, rubbed sage, dried savory; or you can spice up the whole thing with ground chilies. The one I use for the white bean salad is like the above but with onion, a little garlic, black pepper, and ground hot chilies.
Jummie!
Originally posted by FabianFnasOur one cat bumped my camera off the desk yesterday and now the thing is stuffed, so this may come in handy, although I may just go for the woof...
Here is a simple treatment of smoked cat with a few options. I use cherry wood for smoking.
Oil, Salt.
Rub: 1 Tbls brown sugar, 1 1/2 Tbls freshly ground white pepper,
1 1/2 Tbls dried thyme, 1 1/2 Tbls celery seed, 1 tsp dried marjoram.
Marinate the cat pieces in decent red wine overnight (optional). A couple hours before smoking, lightly oil th ...[text shortened]... like the above but with onion, a little garlic, black pepper, and ground hot chilies.
Jummie!
