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Here's an example of one of our award winning
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Sargon's Rolled Rat & Kobold Kabobs
Here's a tasty little dish, the first in a series for
those of you who wonder what to do with pesky creatures after you've successfully
skinned them.
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Ingredients:
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If you lack the culinary boldness to sample properly
prepared rat or kobold, common beefsteak may be substituted for fillets.
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1 kobold
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1 giant rat
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1 large onion or a dozen miniatures
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2 large tomatoes or a dozen cherries
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2 large green peppers
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2 large potatoes or a dozen small purple-skinned potatoes
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1 package toothpicks
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4 skewers (minimum)
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Procedure:
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Kill, skin and gut kobold and rat.
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Fillet both into 4 inch by 6 inch rectangles minimum;
the larger thebetter. Trim fillets until they are 1/4 to 1/2 inch thick.
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Chop vegetables fine to personal preference. Thin strips
also work.
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Prepare meat to taste.
-
Suggestions include:
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plain barbecue sauce
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salt and pepper
-
curry sauce
-
soy sauce
-
cajun sauce
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garlic and onion salt
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any desirable combo of the above.
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allspice
Marinade fillets a few hours in a good wine of your
choice to soften the meat and make it chewable.
Lay fillets flat on a plate.
Mix vegetables in a large bowl.
Place an appropriate amount of mixed vegetables lengthwise
in each fillet.
Roll fillet over vegetables until a sort of enchilada
or meat roll is formed.
Pinch and secure both ends of each meat roll with
toothpicks.
Skewer the meat roll. When done properly, the bulge
of vegetables should be below the skewer when the skewered meat roll is held
parallel to the flat ground. This, along with the toothpicks securing each
end, prevents the juices from leaking out during cooking.
Barbecue skewers parallel to flat ground until done.
Serve and enjoy.
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