[JRandomFreeper]

I'll have to check for recipes. Last time I saw that... it was with the passenger pigeon recipes.

/johnny

[smokingfrog]

Condors must not be very smart, or they would have left California a long time ago.

[Sacajaweau]

We need condors like we need Obama.

Wonder what the cost is to keep them in captivity and to breed them. Probably a million a year.

[G Larry]

That’s just Nancy, visiting her district....

[NormsRevenge]

Lock’n’Load Amigo. We eat big chicken tonight.

[ConservativeInPA]

Condor can be cooked very much like turkey, except that it tends to be dry-fleshed and requires frequent basting with butter. Every time I see one of those fine-feathered fellows strutting around the local zoo, I can't help thinking how handsome he would look on a silver serving platter!

ROAST YOUNG CONDOR
Slinge, draw, and stuff a condor with forcemeat. Truss it for roasting and roast it in a moderate oven (350° F.) for about 20 minutes per pound, or until well browned and tender, basting very frequently with melted butter. Serve hot with pan gravy or cold with chopped jelly and cold sauce poivrade.

To make the forcemeat, soak 1 pound of bread crumbs in milk and press out the moisture. Combine it with 1 pound of chopped beef marrow, the condor liver, finely chopped, 10 shallots or 1 onion, chopped and stewed in butter until tender, 1 tablespoon each chopped green celery leaf and parsley, and a little sage, marjoram, and thyme. Season with cayenne, nutmeg, salt, and pepper to taste.

SAUCE POIVRADE
To 6 tablespoons olive oil in a saucepan, add 1 carrot and 1 onion, both diced, and cook until they are golden-brown. Add 1/2 cup flour, mix together, and cook until the flour turns golden-brown. Add 3 cups brown stock or double-strength beef consommé and 1 cup tomato purée, mix well with a whip, and cook, stirring until well blended. Add 3 or 4 sprigs of parsley, 1 bay leaf, and a little thyme. If any bones of other game are available, brown them well in the oven and add them. Cook for 1 1/2 hours, stirring occasionally and skimming as needed.

Put 1/2 cup vinegar and 6 peppercorns, crushed, in a pan and cook until the liquid is reduced to about one third the original quantity. Strain the sauce into the reduced vinegar mixture and cook all together for about 30 minutes, skimming carefully as the fat rises. Add 1/2 cup red wine to finish the sauce.

[Cvengr]

We used to have condors out in 29 Palms in the early 80s. They later disappeared. Hasn’t been 110 years, more like 30.

Then again, maybe it’s the THUNDERBIRD!

[lowbridge]

Now theyre going to have to shut down all human activity in san mateo to protect this condor.

[Ge0ffrey]

Lock up your cats, dogs and wee ones.

[Bigg Red]

Cool!

[Yogafist]

Saw a few of them in the Mojave desert in the late 60’s, early 70’s. The things were unbelievably large. As I recall, sitting on the ground they were about 3 feet tall. I could be wrong, but that is the way I remember them.