A Delicious Trouvaille from Venezuela: Stuffed Parrot with Cranberry Sauce

cranberry-sauce-ck-1673016-l parrot_01f_1024x768While ranging the jungles of the Orinoco delta in search of new culinary visions Your Revered Chef stumbled upon a delicious recipe most popular among the indigenous folks.

Get a stuffed parrot from your local taxidermist, preferably a Norwegian Blue, though a blue macaw will do as well (for a change, freshness is of secondary importance here).

Microwave the parrot for 10 min at medium settings and serve immediately.

Accompany with Cranberry Sauce as the parrot tends to be a bit on the dry side.

Large quantities of Ale go nicely with this!

Always Enjoy!

Your Revered Chef

This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

1 Response to A Delicious Trouvaille from Venezuela: Stuffed Parrot with Cranberry Sauce

  1. Beauregard says:

    Cher Revered Chef,

    c’est abominable! Pouquoi le perroquet et pas le fameux Poulet de Bresse?

    Amicalment

    Beauregard

Leave a Reply

Your email address will not be published. Required fields are marked *