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happychicken
Joined: 23 Oct 2008
Posts: 186
Location: NW England
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 Posted: Tue Mar 17, 2009 10:35 pm Post subject: Roadkill |
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We've started eating roadkill.
Not because we can't afford food, but because otherwise it's such a waste and also maybe we need to prepare ourselves for eating freshly killed animals. 
Today we had our first pheasant - absolutely beautiful. 
I saw a squirrel killed by a car a couple of weeks ago and unfortunately had nothing to carry it home in (I was walking). I couldn't help feeling it was such a waste. We are planning on trying squirrel. 
My husband is kicking himself that he didn't pick up a deer last week - but it was on an awkward bend in the road and the traffic was busy.
It seems such a waste when these poor animals don't get eaten. 
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eatyourveg
Joined: 15 Jul 2007
Posts: 807
Location: uk
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| Posted: Tue Mar 17, 2009 10:39 pm Post subject: |
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Deer must be butchered really soon after death or the meat becomes tainted, you must drain of blood pretty much immediately and don't hang about with the butchering after that.
Passed up a road kill deer up a couple of weeks ago because time of death could not be established.
Venison, yum yum. |
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happychicken
Joined: 23 Oct 2008
Posts: 186
Location: NW England
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| Posted: Tue Mar 17, 2009 11:00 pm Post subject: |
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| eatyourveg wrote: | Deer must be butchered really soon after death or the meat becomes tainted, you must drain of blood pretty much immediately and don't hang about with the butchering after that.
Passed up a road kill deer up a couple of weeks ago because time of death could not be established.
Venison, yum yum. |
Thanks for the tip
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Bandidoz
Joined: 24 Nov 2005
Posts: 2294
Location: Berks
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biffvernon
Joined: 24 Nov 2005
Posts: 6218
Location: Lincolnshire
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| Posted: Wed Mar 18, 2009 12:22 am Post subject: |
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| Bandidoz wrote: | | Is it not the case that cooking something for extended periods not only kills the harmful bacteria but also kills a lot of the nutrition? |
Nutients like vitamin C in green veg are damaged by too much cooking, but for meat, where you are more after the proteins, long, slow cooking is good for a tender bite. |
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kenneal
Joined: 20 Sep 2006
Posts: 3422
Location: Newbury, Berkshire
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| Posted: Wed Mar 18, 2009 4:29 am Post subject: |
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| eatyourveg wrote: | | Deer must be butchered really soon after death or the meat becomes tainted, you must drain of blood pretty much immediately and don't hang about with the butchering after that. |
A deer shot in the head with the head and guts removed promptly can be hung for as long as you want, within reason and according to your taste, at the correct temperature of about zero deg C to four deg C. If it's shot in the chest you may have to cut away some of the meat from around the damaged area.
The problem with road kill is that the carcase is usually extensively bruised and the blood gets into the muscle fibre. That blood then helps the meat go off quickly. The guts are also often damaged and contamination from there adds to the problem.
Meat is a good source of iron and some other minerals as well as the protein.
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Bandidoz
Joined: 24 Nov 2005
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Location: Berks
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happychicken
Joined: 23 Oct 2008
Posts: 186
Location: NW England
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| Posted: Wed Mar 18, 2009 9:37 pm Post subject: |
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Looks like Grey Squirrel eating might be becoming more popular
http://www.guardian.co.uk/environment/2009/mar/18/food-environment
I was particulrly interested reading the last line:-
| Quote: | But it's good to know that, if this is the end of the world as we know it, the wild food is out there if we need it.
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JohnB
Joined: 22 May 2006
Posts: 2993
Location: Cold, wet West Wales!
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| Posted: Wed Mar 18, 2009 9:53 pm Post subject: |
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| happychicken wrote: | | Looks like Grey Squirrel eating might be becoming more popular |
I bet the red squirrels are looking forward to Peak Grey Squirrel - if they don't all get eaten too!
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Catweazle
Joined: 17 Feb 2008
Posts: 734
Location: North Kent
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| Posted: Wed Mar 18, 2009 10:59 pm Post subject: |
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Squirrel, Wood Pigeon and Chestnuts - 30 minutes in the woods gets you a meal:
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Tess
Joined: 24 Nov 2005
Posts: 2500
Location: Ferryside, Carmarthenshire
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| Posted: Wed Mar 18, 2009 11:42 pm Post subject: |
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The bf just had his first wood pigeon kill the other day. You can see how proud he is, the little neophyte survivalist!
http://www.twitpic.com/24dnm
Very tasty it was too. I've ordered another one. And some rabbit if he can find one. |
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Catweazle
Joined: 17 Feb 2008
Posts: 734
Location: North Kent
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| Posted: Wed Mar 18, 2009 11:50 pm Post subject: |
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Nice one Tess, I think that Woodie is the best tasting meat bar none. Somewhere between steak and liver.
Rabbit can be a bit variable and some people don't like the taste. A common trick is to soak the jointed rabbit in slightly salted water overnight then cook as chicken. Curried rabbit is nice too.
Pigeon breast is lovely just pan fried in some olive oil and garlic.
And all three are 100% free range, never even seen a cage, and lived a natural life until ZAP they're shot and in the bag. |
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