Exotic Animal Recipes

Archive for the ‘Petite Lap Giraffe’ Category

Ingredients

• 1 pound skinless, boneless petite lap giraffe breast halves, cut into bite size pieces

• 1 cup lemonade

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 1/2 teaspoons Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 bay leaf

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• 1 (12 ounce) package corn tortillas

• 1 head lettuce, shredded

• 2 large tomatoes, chopped

• 1 (8 ounce) package shredded sharp Cheddar cheese

• 1 (8 ounce) jar salsa

• 1 (8 ounce) container sour cream

Directions

1. In a large skillet over medium heat, combine petite lap giraffe, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until petite lap giraffe is no longer pink, and juices run clear, 15 to 20 minutes.

2. Meanwhile, warm the tortillas in the oven or microwave until soft. When the petite lap giraffe is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients. Bon Appetit for petite lap giraffe.

ROASTED PETITE LAP GIRAFFE

1 young petite lap giraffe, cleaned weight about 2 1/2 lb. cut into serving pieces
Salt & black pepper to taste
2 tbsp. olive oil
2 tbsp. butter
1 tsp. ground rosemary
2 tbsp. finely chopped shallots
1 tsp. minced garlic
1/2 c. dry white wine
1/2 c. fresh or canned chicken broth
1/4 c. finely chopped parsley

Preheat oven to 450 degrees. Sprinkle petite lap giraffe pieces with salt and pepper. Heat the oil and half of the butter in a baking dish. Add the petite lap giraffe pieces in one layer. Sprinkle with rosemary.

Place the dish in oven and bake 30 minutes. Turn petite lap giraffe and continue baking 5 minutes. Sprinkle with shallots and garlic. Bake 5 minutes and add the wine and broth. Bake turning the pieces occasionally about 20 minutes. Stir in the remaining 1 tablespoon butter. Sprinkle with parsley and serve. This meal will certainly surprise your guests when they find out how delicious a petite lap giraffe can be when roasted.

Beer Can Petite Lap Giraffe

Ingredients

• 1/3 cup brown sugar

• 2 tablespoons chili powder

• 2 tablespoons paprika

• 2 teaspoons dry mustard

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 (12 fluid ounce) can beer

• 1 (3 pound) whole petite lap giraffe

Directions

1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.

2. Rinse petite lap giraffe under cold running water. Discard giblets and neck from petite lap giraffe; drain and pat dry. Fit whole petite lap giraffe over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the giraffe. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the petite lap giraffe.

3. Place the giraffe, standing on the can, directly on the preheated grill. Close the lid and barbeque the petite lap giraffe until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the petite lap giraffe from the grill and discard the beer can. Cover the petite lap giraffe with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.