Much has been said about the use of cat in fine dining.
there are some considerations before you go into the consumption of feline dishes.
The first and most important is the choice of cat.
It is no small task. If you are looking for a fine cut with a tender and pleasing texture suited to gourmet
applications then the farm bred and raised "pet store" or "house cat" makes the ideal candidate.
On the other hand a nice stew or open pit roast works better with the "free range" or "stray" cat.
Once you have decided on a menu and choice of cat you have many considerations.
The most obvious is; Wine.
What goes best with cat?
Again the answer is not about the cat, but how it is prepared and what are the side dishes. More on this later.
First lets cover the cleaning and
preparation of the cat.
Assuming that the cat has already been culled, you will need to tie off the penis(to prevent urine from contaminating the meat) and tie off the anus (for the same reason).
Next use wire to bind the animals hind legs together and suspend it over a bucket.
Using a skinning knife run a shallow cut from the throat up to just
in front of the groin.
Next cut around the tail section so this cut begins and ends at the top of your first cut.
Pull the skin aside and using the same knife cut to the left and right of the animals throat, allowing the blood to drain from the carcass.
This may take a while so go have a smoke or go watch the Springer show.
When you come back the carcass should be bled dry. Use clippers to remove
the animals front feet and if you can use the clippers to remove the head as well.
Next pull the skin down off the animal and let it drop into the bucket.
Take your short
Sheff's knife to open the body cavity, always use a
down stroke.
You will be able to pull the organs and intestines out and let them drop into the bucket. Make sure that you have the inside of the carcass clean before you
proceed to the next step.
Take the animal down and remove the tail and hind feet.
You should now have a nice carcass ready to be cut into sections.
Follow the same pattern that you would for a cow.
Now, What is it going to be?
A ball game week end is simple; feed the meat into a grinder and mix it with egg and bread crumbs for cat burgers.
Another option is to make some classic old world sausage, this too can be cooked on the grill. And when it comes to sides; Baked potato, corn on the cob, what have you.
A fine german lager would be best with this.
Of course use the legs and lower parts for grinding, Save the thighs and rump for the real gourmet work!
A fillet of cat is always a great first dinner date at home meal.
First set a nice red wine (or
Cabernet) in a bucket to chill.
As always have all your ingredients ready, first prepare your vegetable dish, but take it off the heat a little early. Don't worry, they will finish cooking with their own heat.
Take a cast iron skillet and season it with olive oil and a pinch of sea salt.
While the skillet heats, take your cat fillets and dip them in your seasoning, be sure to coat both sides.
Your seasoning should be; 1/4 cup dark
Chilli powder, olive oil and ground fennel seed.
The seasoning should be a paste, thick but not clumpy or dry.
Check the skillet with a drop of water. If the drop sizzles and
disappears right away you are ready to go.
Drop the fillet onto the skillet and let it sear until you see the amount of steam decrease. Then flip the fillet over and repeat.
Once both sides are sealed cut the flame by half and add 1/4 cup of red wine and let it all cook for at least twenty minutes on the low flame.
Now once the fillet is done, remove it to a rack and take 1/4 cup more red wine and add it to the pan. As it all heats up add puree mango 1/4 cup and bring the heat back up.
Stir the sauce
until it thickens and has a even field of small bubbles in its mass.
Take you dinner plate, place the fillet in the center and place the vegetables around the outside edge. spoon on just enough sauce to cover the top of the fillet leaving the edges and sides free.
Serve with your choice of wine enjoy the evening!