Walter
03-01-2011, 02:52 AM
The following is from something I've been working on other than photography
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Much the same as for anywhere and anyone else, times were both good and not so good. Once, after a forty day stretch of having nothing but jackrabbit to eat, their pet badger found its way to the dinner plate. The Mitchell’s felt terrible about it, but what has to be done has to be done. From the experience, Jack came up with the following technique for preparing badger:
First remove the head and hide and probably the insides. Mix a generous amount of dish soap, a gallon bottle of PineSol, and a goodly quantity of Alka Seltzer together in a large wash tub. Don’t forget the Alka Seltzer because if you happen to taste the meat, or get some in you, the seltzer will fizz and the animal will think a rattlesnake crawled into its hole and it’ll come right out of you possibly leaving you alive. Soak the badger in it for six weeks. This will give the meat a shiny, silky texture when you take it out of the oven and gives the chemicals a chance to thoroughly penetrate the meat and saturate it with its subtle and aromatic chemicals..
Your badger is now ready for the oven. Next, find an old piece of concrete that will fit in the oven. Strap the badger to the concrete, surround with overly-aged limburger cheese, then salt and pepper liberally. Be sure to tie the badger down tight to the concrete as you don’t want it to escape—it may still be able to. Place the whole thing in the oven that has been preheated to 500 degrees. Next, set the temperature to 2800 degrees and call in a fire alarm. After the fire is put out, open all the doors and windows to get some fresh air in the room, pry open the molten oven door, scrape the badger and cheese off the slab, throw them in the garbage and eat the concrete. I recommend serving with a sledge hammer and suggest a fruity red wine to wash it down.
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Much the same as for anywhere and anyone else, times were both good and not so good. Once, after a forty day stretch of having nothing but jackrabbit to eat, their pet badger found its way to the dinner plate. The Mitchell’s felt terrible about it, but what has to be done has to be done. From the experience, Jack came up with the following technique for preparing badger:
First remove the head and hide and probably the insides. Mix a generous amount of dish soap, a gallon bottle of PineSol, and a goodly quantity of Alka Seltzer together in a large wash tub. Don’t forget the Alka Seltzer because if you happen to taste the meat, or get some in you, the seltzer will fizz and the animal will think a rattlesnake crawled into its hole and it’ll come right out of you possibly leaving you alive. Soak the badger in it for six weeks. This will give the meat a shiny, silky texture when you take it out of the oven and gives the chemicals a chance to thoroughly penetrate the meat and saturate it with its subtle and aromatic chemicals..
Your badger is now ready for the oven. Next, find an old piece of concrete that will fit in the oven. Strap the badger to the concrete, surround with overly-aged limburger cheese, then salt and pepper liberally. Be sure to tie the badger down tight to the concrete as you don’t want it to escape—it may still be able to. Place the whole thing in the oven that has been preheated to 500 degrees. Next, set the temperature to 2800 degrees and call in a fire alarm. After the fire is put out, open all the doors and windows to get some fresh air in the room, pry open the molten oven door, scrape the badger and cheese off the slab, throw them in the garbage and eat the concrete. I recommend serving with a sledge hammer and suggest a fruity red wine to wash it down.
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