RoadKill À L' Orange

Delicious dishes can be made with small, dead animals you find at the side of the road. Since roadkill deteriorates rapidly on hot tarmac, choose only fresh meat that has not been picked-over by birds or attracted flies. Store immediately in your beer cooler.

A good size, fresh badger, gopher, ground hog or hedgehog.
Fresh orange or tin of tangerine segments.

1. Pluck or skin roadkill (as appropriate) and wash thoroughly.


2. Roast roadkill for 15 minutes per pound and 15 minutes over.


3. Start in hot oven, then reduce to moderate.


4. Prick skin after first 30 minutes so the fat can run out and give a crisp outside. If the animal is bony, rub with lard or butter.


5. Garnish with slices of orange, and serve with rice, vegetables and beer.

Tastes like chicken!