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| Glock & Salmon |
What, you cook with LSP? That's the stupidest thing I've ever heard! You say incredulously. But it's true, a lot of cooking goes on at the Compound because the Team's got to eat and they want to improve their marksmanship. That's where quail and venison come in.
Everyone knows that quail and venison make you a better shot, it's settled science, but how do you cook these two aids to ballistic excellence? It's not hard.
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| Quail & Sig |
Make yourself a Glock and Salmon starter, then get some quail that you or one of your pals has shot. Salt and pepper the diminutive birds, fill their cavity with a lemon wedge, then wrap them in bacon. Put the finished result on a baking tray and preheat your oven to 500*. That's right, get that oven hot.
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| Quail |
As you master this tricky task, skin some potatoes and carrots, put them in pots of water and boil them. It's easy, when you know how. Veg on, wait for a while, there's no rush, then put some spicy venison sausage into an iron skillet and apply heat.
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| Oven Ready |
About 30 minutes from the time you put the veg on, put the quail in the oven for 12 or 13 minutes, no longer. Take the birds out, cover them with foil and let them rest; they're just fine, don't mess with them. As they're finishing off, mash the potatoes, remove the sausage from the skillet and make some gravy in it. I like chopped garlic, white wine, chicken stock and flour. That's one way to do it.
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| A Knife And Some Garlic |
Simmer the gravy and enjoy the aroma, reflect upon the perfidy of Shillary and the GOP establishment, whatever, play some Motorhead; if needs be, reheat the veg. Then put it all together. Two birds a person, extra bacon on the side, sausage, veg and gravy.
Then eat your scoff like a hero and congratulate yourself on a job well done. You'll shoot better the next day, it's been proven, settled science. And that's cooking.
With,
LSP
