Cannibal Recipes

Posted by Rip on November 22, 2003 at 21:21:58:

In looking for some extra's this week, I had my heart set on a file that was important to me called ‘Finding The Perfect Girl', it was in fact the very first Necro/Snuff related file that I had ever found. It wasn't a very good piece, but there just wasn't very much out there and to me it was amazing. The first hint that there were others like myself. I suppose that we all have that first File, that first picture, or that first story. That first something that related to a secret fetish that was strictly taboo. I couldn't find that old file but I did find some thing for everybody to quickly scroll through. Recipes! These were, in a sense, the very first pictures of cannibalism. I remember seeing an advertisement in a Magazine for The Cannibal's Cookbook complete with a picture of a leggy blonde in a big steel pot, it was just packed full of these Recipes. Today they aren't very thrilling, but at the time they were VERY exciting! So here you go, some old-school down home recipes to spice up your own Thanksgiving feast!

Marinated Leg of Lady

• 1 leg, about 3 kilos
  
• 6 cups dry cider
  
• 1 kilo carrots, sliced thinly
  
• 8 medium onions, sliced thinly
  
• 16 juniper berries
  
• 8 leaves sage, chopped
  
• 1/2 cup butter
  
• 2 whole nutmegs, grated
  
• salt and pepper to taste
  

Combine half each of the cider, nutmeg and sage with 2 of the onions, the juniper berries and salt and pepper to taste. Cut the leg into slices about 1 cm. thick and over these pour the marinade. Refrigerate, covered, for 36 - 48 hours, turning the meat occasionally.

Remove the meat from the marinade and dry with toweling. Strain the marinade and to this add the remaining cider.

In a large flameproof casserole dish melt the butter and, over a high flame, brown the meat slices on both sides. Remove the slices, lower the flame and add the remaining onions and the carrots, cooking until the onions are softened. Pour in the marinade and bring to a boil. Add the remaining seasonings, replace the venison, cover and place in a medium oven for 1 1/2 hours. Serve hot directly from the casserole. Serves 6 - 8.

Girl Stew

• 1 shoulder of girl, about 2 1/2 kilo), dressed and cut into serving pieces
  
• 1 bottle dry red wine
  
• 1 cup olive oil
  
• 1/2 cup red wine vinegar
  
• 6 Tbsp. each bacon fat and flour
  
• 2 large onions, chopped coarsely
• 1 large carrot, chopped coarsely
  
• 3 stalks celery, chopped coarsely
  
• 3 cloves garlic, chopped finely
  
• 6 shallots, chopped coarsely
  
• 12 juniper berries
  
• 12 whole peppercorns
  
• 2 whole cloves
  
• 2 bay leaves, crushed
  
• 2 Tbsp. parsley, chopped
  
• 1 tsp. salt
  
• 1/2 tsp. each thyme, oregano, basil and rosemary
  
• salt, black pepper and cayenne pepper to taste
  

In a saucepan combine the wine, wine vinegar, olive oil, onions, carrot, shallots, celery, garlic, cloves and all of the herbs and spices. Bring just to a boil, immediately lower the flame and simmer for about 10 - 12 minutes. Remove from the flame and let cool for 1/2 hour.

Put the cut-up shoulder and girl giblets into a ceramic bowl and pour over the marinade. Marinate, covered, in the refrigerator for 2 - 3 days, turning the meat several times each day.

Remove the meat from the marinade and dry on toweling. Strain and reserve the marinade.

Sprinkle the meat with salt, pepper and cayenne pepper to taste. In a skillet melt the bacon fat and in this brown the meat, slowly on all sides. Sprinkle over with flour, stir and continue to saute until the flour is absorbed and turns light brown. Add the strained marinade and simmer, covered until the meat is tender (45 - 60 minutes). Correct the seasoning, simmer for 5 minutes longer and serve hot. Serves 6.

Go to Save the humans.com for more great free cannibal recipes!