Horseshoe Bat Stew

In what appears to be a growing trend at this weblog, I present the receipe for "Horsehoe Bat Stew":

Ingredients:

4 horseshoe bats.

2 cups diced onions.

1 clove of garlic, minced.

3 Tbsp butter.

1 cup white wine.

3 quarts of bat-stock.  (Chicken or vegetable stock will do.)

Salt

Pepper

Procedure:

Filet the bat, reserving the wings. (See any well-written cookbook.  I suggest the Iron Chef Series.)

In a stockpot, start warming up the bat-stock.

Melt the butter in a skillet.

Brown the garlic in the skillet.

Place the bat fillets in the skillet and cook for 5 minutes.

Flip the bat fillets, salt and pepper the cooked side.  Cook for an additional 5 minutes.

Remove the bat fillets and place on a warm plate.

De-glaze the pan with the white wine.  Add the wings and onions.

Cook until the onions are translucent.

Place filets, wings and onions along with pan-drippings in the stock pot.

Cook for 2 hours, stirring occasionally.

Note:  Ensure that your bats are SARS virus free.