SC - Four seasons of the House of Cerruti / Tacuin sanitatis [books]

[Thomas Gloning]

Take all the bones and leavings and put them in a covered roasting pan with 
enough apple cider & scotch to cover.  Roast them at 250 degrees for a long, 
long time.  Eventually, you'll end up with some really great juice.  You can 
then use this juice to marinade beef.  We did this at a feast once, and we 
fooled everyone.  Even the seasoned hunters/venison gourmets thought they 
were eating roasted venison, when in actuality it was just roast beef, soaked 
in venison juice.  Super stuff.

Walk in peace,
Wolfmother
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