It is a cold fall night, and I'm in the mood for some good road kill stew. So how "fresh" does the road kill need to be? What is a good way to make sure the meat is fresh? How can I prepare it so it is free of disease? Thank you.
2007-11-15 10:19:35 · 3 answers · asked by your_dear_old_mother 5 in Food & Drink ➔ Cooking & Recipes
LOL. The best way to determine the freshness is in this one rule. If you didn't hit it with your own car, don't eat it. Because you won't know how old it is from there and it could have bot flies in it. There's no guarantee any wild creature doesn't have disease. And, when your car crushes the animal into the road, unless it bounces off the bumper without breaking the skin, bacteria will get into the meat through the tear. Sounds gross but I'm sure a starving person would look to the answer to this question.
2007-11-15 10:27:17 · answer #1 · answered by Rli R 7 · 1⤊ 0⤋
Several years ago we owned a slaughter house for cows/deer/goats and such. There would be times that we would get a call in the night for a cow to be processed that someone had hit. I am with the one who said if you didn't hit it don't eat it. With the beef, we would not even process it if it had started setting up and getting stiff. Preferably if the animal is still warm when you dress it out it would be safe. As for disease-rule of thumb rabbits/squirrel never eat before the first freeze. They do have critters in their fur that is killed out with he cold.
2007-11-16 14:09:58 · answer #2 · answered by sassyntxus 2 · 2⤊ 0⤋
It would be safer to dumpster dive for a animal that
jumped in and got trapped and thus died there.
Also you could probably hook up with side dishes
all in one stop.
2007-11-15 21:11:10 · answer #3 · answered by desertryder1 1 · 4⤊ 0⤋