To summarize, use a sharp knife to trim off the skin, and pull it back, snipping away at the muscle tissue . Gourmands like to skin their cats differently. They hate shun using a skining knife, calling it crude. They reccomend you grab the loose skin around the head stump, and using a pair of pliers, peel it back off the carcass like a banana, rolling it off the body. The final step before cooking is to wash the meat of stray gristle and hairs.
Nobody likes cat hair in their food.
For the best taste, our reader inquired about possibly slow cooking a feline. Other cat recipes you may enjoy are classic Cat Tamales, Cat in Spicy Ginger Sauce, and Cat Au Gratin. 1 clove of garlic 1 Fine Irish Stout, like Guinness Cover and soak cat roast in salt water for 24 hours. Drain water and then cover and soak in beer for 6 hours. Drain and place in crock pot with your cans of soup.