SC - A proliferation of venison

[Korrin S DaArdain]

On Wed, 18 Nov 1998 23:27:59 -0500 "Philippa Alderton" <phlip at bright.net>
writes:
>Corrin said:
>
>>I don't know about you, but the last time I roasted a car it did not 
>turn
>out any more edible after the roasting than before. And basting didn't
>help in the least.  ;)<
>
>Recipe, please? Maybe it just needs a little tweaking.
>
>
>Phlip
>Caer Frig
>Barony of the Middle Marches
>Middle Kingdom
>
>Southeastern Ohio
>Phlip at bright.net
>Never a horse that cain't be rode,
>And never a rider that cain't be throwed.

Remember, you asked for it.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Roast Volkswagen
 Yield: 600 servings
 400 lb Volkswagen roast
 MARINADE:
 3 gallons Vinegar
 200 cl Garlic; minced
 1/2 lb Salt
 10 c Flour
 1/2 gallon Oil
 200 cl Garlic; minced
 5 lb Brown sugar
 16 oz Prepared mustard
 16 oz Worcestershire sauce
 16 oz Vinegar or lemon juice
 1 cn Tomatoes (#10 can)
Marinade the Volkswagen with the vinegar, garlic and salt in a plastic
bag (use a 30 ft by 40 ft tarp) turning occasionally, over night in the
refrigerator. Remove from the marinade and discard it, pat dry, roll in
flour and brown in a little oil in a hot skillet. Make a paste of the
remaining ingredients and smear over the roast. Place in a preheated
4,500 deg oven (check the yellow pages for a local blast furnace
company), reduce the heat to 3,000 and roast 60 - 80 min until finished
to desired doneness.
Deglaze the pan and make gravy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)

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