Quote:
Originally Posted by John Dallas
Hmmm. Been a long time since I've seen a good recipe for sea gull.
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Pluck and draw the seagull as you would any other fowl of the air. Make a succulent stuffing of rye bread crumbs mixed with rosemary, dried cranberries, pepper, 1/2 cup of cognac, 1/2 tsp of sea salt, 1 tsp of ground black pepper, and 1/4 cup of EVOO. Mix ingredients thoroughly.
Take one freshly washed red brick (Brian Dudley may still have some left from the Parker fire rubble in Meriden) and place it evenly inside the cavity in the gull. Surround the brick with the stuffing previously prepared and loosely stitch up the opening with old decoy anchor line.
Pre-heat oven to 350 for ten minutes, then place the gull on a rack over a pan to catch the drippings. Cooking time should be approximately 2 hours, 45 minutes (depending on the species of gull) basting every fifteen minutes during the last hour of cooking.
Finally, remove gull from oven and let it rest for fifteen minutes.
Open gull and remove the brick.
Discard the gull and eat the brick.... it will be a whole lot better than that sea gull!!
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