Turkey, Goose, Beef?

[crackerd]

Or, for Christmas dinner, had I come upon it a day earlier and not this morning, "free range venison" a/k/a roadkill.



Staked it out early today until the more critical member of the Roadkill Recovery Team (the butcher) arrived onsite. Good thing, too, as a procession of "rival recoverers" in Amish buggies had to acknowledge in their passing that I'd beaten them to the harvest. Not bruise on her, quite a holiday haul of fresh meat.

MG

[Hepe]

Crackerd, you are joking, aren't you?

Helene

[crackerd]

Crackerd, you are joking, aren't you?

Most certainly not - in fact, I have the greatest envy for roadkill opportunity in Sweden, what with the many, many moose that are potential table fare once they meet their end on the side of the road. Surely, all those mooses don't go to waste just because the "hunter" that got them was a Saab saloon front bumper, right? My favourite steak, moose, and my favourite chops, moose, and my favourite filet, moose - surely you would agree with that, too?

My favourite game heart, however, is whitetailed deer - and yes, that was my day-after Christmas entree, direct delivery from the roadway culinary treasure hunt.

The great thing with roadkill is, there's always something for everybody -



and some shared bits (deer liver, um-um good) to go around, too.

MG

[Naj]

Don't you 'bleed out' your beast over there? Once the heart has stopped pumping there's no option for that & I always understood that leaving the blood in the body could result in health issues, for you, not the roadkill . It certainly makes the meat look peculiar when it's full of blood.

Naj

[crackerd]

Don't you 'bleed out' your beast over there? Once the heart has stopped pumping there's no option for that & I always understood that leaving the blood in the body could result in health issues, for you, not the roadkill . It certainly makes the meat look peculiar when it's full of blood.

I guess - if you're vegan Otherwise, meat full of blood and certainly "blood rare" is ever du jour in my world. Ever heard of "Pittsburgh steak?" - charred outside and awash in crimson inside http://pittsburgh.about.com/od/recipes/ ... h_rare.htm With a little bourbon drizzled over it for a flame effect from the skillet and topped with a copious sprinkling of smoked alder wood sea salt, nothing comparable for carnivorous consumption.

But, no, we seldom "bleed out" game, winged or hooved, it's only hanged temporarily while awaiting butchering. Beef might be hanged longer -for air curing - and that's mighty fine eating, too. But bloody game - and its, er, "offshoots" (say sweetbreads vol au vent or venison liver) - is best served "splashed" for me anyhow. I wouldn't drink deer blood, as I've done with slaughtered bulls (and I mean the real bull's blood, not the Hungarian vino), but it's reportedly a health elixir in corners of the . If I'm field-dressing a deer, I'll scoop all the blood that I can get that's pooled in the body cavity and give it to the dog's as sauce or, oh, canine compote, with their chow.

MG

[trekmoor]

I've never eaten deer roadkill but I did once eat a sheep that got walloped by a vehicle out in the middle of nowhere in the western highlands. The car drove on leaving the sheep still alive but dying slowly . I was returning from a fishing trip and had an assortment of knives and camping gear with me so I had a look around for any possible owner of the sheep and saw nothing and nobody.

I finished off the sheep and then butchered it rather inexpertly but it still tasted fine once I got it home.
There's many a roadkill pheasant that has gone to the game dealer in some parts of Scotland. I went to a double guns and loaders shoot some years ago where more than 600 birds were shot ....BUT .....added to the bag was any half decent looking roadkill birds too !

Wullie

[Naj]

I'm not averse to rare meat but if you slaughter a sheep/cow/pig you always stick it in the neck and let it bleed out while the heart is still pumping. I presumed you did that with a deer that you'd shot, albeit the heart might have stopped by the time you get there. In the case of a shot deer it will have most likely naturally bled, which serves the same purpose, but to leave the bulk of the blood in the meat, so to speak, as in a roadkill, isn't recommended, at least for domestic stock. That is really what halal meat is all about, ensuring that the animal is bled out by enshrining the process in religious doctrine. I've dressed many sheep & stillborn calves that have died naturally & the meat looks blotchy with the blood. But there's been nowhere for it to go but into the muscle tissue. After saying that, I once watched a documentary on Mongolian Herdsmen & they killed a sheep by cutting through the stomach wall & diaphragm so they could get their hand in to squeeze the heart until the sheep died, this with the with the express purpose of retaining all the blood in the meat. It all happened surprisingly quickly but, Yuk!!

Naj