Whats your best recipe for road kill?

Question

How do you cook a squashed squirrel?

Answer 1

The key is to marinate it in Texas Pete or Tobasco for at least two days. Gets that gamey taste outta it.

Makes it tender, too. I can cut mine with a fork....just be sure to get all the gravels out. You could lose a tooth.

Try the same recipe with raccoon. Tastes great! But, marinate polecat a full four days.

Happy eatin'!

Answer 2

The thing about roadkill is that you have to have run over it yourself. Otherwise you don't know how long it's been lying there. As long as you caused the death of the furry animal, you know exactly how long it's been dead. This is important for food hygiene.

Having established that, the best thing to do with roadkill is simply to take the thing home, extract the lean meat, wash it thoroughly (to get rid of any dirt, gravel and gut contents, etc, although if the animal is vegetarian by nature you'll probably be OK - you don't want to ingest the stomach contents of any animal that eats other animals, because you will get sick and you may die) and then put it through the mincer that I assume you own.

Since wild animals tend to be fairly lean, I would go half-and-half with some diced pork or not-too-lean beef. Why? Because otherwise your mince will probably be too dry. Next, mix it with a beaten egg and some breadcrumbs, plus maybe some herbs (thyme leaves, herbes de provence, whatever - if you're adventurous, try ground cumin and paprika), definitely sea salt and freshly ground pepper.

Place the mixture in the fridge for an hour, to let the flavours get to know each other. Heat an oiled griddle pan, form the mixture into patties and fry like little burgers until they're done, about 20 minutes. Alternatively, heat an oiled baking tray in a medium-hot oven (say 170 C) and bake your roadkill burgers for a good 30-40 minutes. Serve on a toasted bun with plenty of relish/mustard/lettuce/sliced tomato/sliced red onion.

Probably better in general not to try to cook animals that have actually been squashed. You can break your teeth on bits of tarmac. My mum used to cook us pigeons when I was a kid (in the 80s, now) and the only thing I didn't like about them was biting down on the occasional bit of shot from the shotgun blast that killed the pigeon - you'd spit it out on your plate and it would go 'tink'.

Answer 3

I'm guessing you've found one. Like the hunter gatherer, taken it home, put it in fridge, hidden it from family...

Skin it first. Then boil it and stew till tender with seasoning. Then serve with your choice of dish.

I've never actually eaten squirrel. But I have eaten rabbit.. bought from a shop. Not run over and flattened, ready for me to scrape up off from the tarmac.

Answer 4

you have to put a tire pump up its...
to re-inflate it. You then need to skin it before the maggots find it.
if you are too late and there are maggots, you can remove them with tweezers . Usually it's too late if there are more than 100 maggots.

Anyways, cut what's left of the meat into dices and boil in water and celery and carrots in a cauldron until the meat turns nice and gray.

You can now use this for tacos, stew, casserole, or sammiches !!!

Answer 5

run over it. make sure it is flat as possible. get it stuck on the wheel to help. After that make drive 100km with the squirrel close to the engine. If your car won't blow up (cuz it isn't really bad) then put a bomb inside. After that, if there is any squirrel left then, Bon appetit. (DISGUSTING!!!).

Answer 6

The key is to take out the debris from the carcass and then cook it over an open flame for maximum taste.

Answer 7

if you can be sure its fresh any recipe that calls for small game meat can be used, stewed is good or a pot roast,
make sure its cleaned properly though and you need to ensure it ahsnt had its bladder and bowells ruptured or your meal will taste of squirrel tur'd.
not pleasent!!

otherwise enjoy!!

Answer 8

Thoroughly.

Answer 9

Cook him in the oven with herbs & spices

Answer 10

You don't cook it. It's already partially dry so make spicy jerky.