Open season on marmots has begun, bringing with it once again the annual outbreaks of bubonic plague. What looks like a small beaver is considered a delicacy by the Mongolians and I was fortunate enough to partake in one of these delectable feasts.
The recipe is very easy for those who want to try it at home.
Step 1: Kill the marmot. A clean shot to the head is preferable (it doesn't spoil the meat).
Step 2: Cut off its head and rip out its insides.
Step 3: While heating rocks in a fire, select the cuts of meat and internal organs you want.
Step 4: Re-stuff the body with the herbs/spices, meat and hot rocks, making sure you get them all the way down to the bottom. This step generates a lot of pungent steam, so make sure you do this in a well-ventilated place.
Step 5: Tie up the neck and wait (approximately 30 minutes).
Step 6: Throw the stuffed body on the fire to remove the fur, though a small blowtorch is much more efficient.
Step 7: Open up the neck and pour out the juices that have been generated through the cooking process. Drink this eau-de-marmot.
Step 8: Eat.
I am not quite sure how to describe the taste....somewhere between a decomposing carcass and burnt plastic. It will also repeat on you for hours afterwards so you can re-live the experience for nostalgia's sake. It is also highly recommended you wear gloves during all stages except for the killing. The smell is similar to the taste and is virtually impossible to remove from your fingers, though I didn't try industrial-strength solvent. That could do the trick.
2 comments:
Well...I'm sure all of us carry a blow torch or two on our bike when cycling through a strange country. Power...hmmmm. Perhaps pedal....Anyway, sounds yummy Michelle. Can't wait to try it....Dee
Can I do that with a ferret?
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