[Douglas G. Brown]

Anyone living near a moderately busy American highway can minimise his protein expenses by utilising the vast bounty of roadkill. Why buy a hunting licence when deer, hare, grouse, duck, and other game appears almost at your doorstep? And pampered dogs and cats provide ample amounts of succulent, well - marbled flesh. For the adventurous gourmet, don’t overlook non-game species. Everything from reptiles, amphibians, and small mammals, to an enormous variety of songbirds, nicely round out the bill of fare.

The first secret of roadside foraging is to begin at dawn. Just as the early bird gets the worm, so does the early riser get the choicest roadkill. The other secret is to marinate everything.

Borrowing heavily from classic French cuisine, this book has 1,248 pages of recipes for preparing memorable meals … from freshly run-over critters, to those who have been baking on the tarmac for as long as two weeks.



I've made several grammatical corrections, as advised by Ann and others. Where I live, there is an overabundance of deer. In the 1950's, I recall roadkilled venison being donated by game wardens to public school lunch programs. I've had co-workers and friends for the past 40 years who have picked up roadkill when the occasion presents itself ... including phone calls in the wee hours to help them dress out a deer.

I saw a roadkilled snapping turtle 2 days ago, but left it for a more courageous forager.

There was a "Roadkill Cafe" for several years in Greenville, Maine, (on the shore of Moosehead Lake), back in the 1990's.

According to the 'net, the word "roadkill" is of American origin, circa early 1970's. So, I guess I'll keep this American. I live close to Canada, and roadkill is eaten up there (moose, caribou, and bear), but I guess the concept is a bit more off-putting in the UK. I'm hoping that the novelty of the concept of roadkill cuisine appeals to Lucy.