Last Update: 10/20/2017

Eatin' Roadkill Rabbit – Yum, Yum!

roadkill rabbit in the road, right on top of the white stripe
You'll be eating plenty of roadkill rabbit when you’re living in a van down by the river. Vanholio knows: I am, I do.

OK, I’m a fuckin' liar. I’m actually camped by a small lake. And I just ate roadkill rabbit for the first time last night.* Better'n pussy! Tasted like turkey!

?? #Vanlife question? Contact Vanholio! direct !!

Here’s the thing: Vanholio needs to save dinero on dinners. And he wants to help out the earth. You know, that whole Global Warming thing. Foraging kills two birds with one stone.

Now, another vandweller might start by pussyfootin' around. Say, start by pickin' wild berries. But Vanholio always dives in dick first!

I been seeing lots of roadkill in Colorado this last week. So I looked up some basics on how to eat roadkill. There’s some laws to know about roadkill cuisine, too.

What I cook with these days
Then yesterday morning, picked up my first roadkill rabbit. He was barely stiff, a bit warm, had clear eyes and fleas, and looked to have been killed by a head injury. He weren’t pulped neither.

After butchering, I spiced and wrapped him in foil with potato and onion pieces. Then I baked him about three hours in my RoadPro Stove.** Perfection!

Las Chihuahuas – Ms. Barkley and The Gimp*** – loved that baked rabbit, too! Yum, yum, yum!

Oh, yeah. While the rabbit was cookin', I called the local Colorado game warden. Turns out I shoulda called him first to inspect the rabbit and issue me a tag. But the warden didn’t hassle me, decided I was working in good faith. Next time I’ll do it right.

I’m hoping to find a damn deer or elk soon. Then I’ll be making enough jerky to last months!

Eaten Roadkill Since That First Rabbit?


Nope. I tried once with a porcupine, but ruined the meat in the butcherin' process.

Turns out it's actually hard to find good roadkill. If the weather's gettin' warm, ya gotta find it early in the mornin'. And it's gotta be killt right, without the guts explodin'. And ya gotta be in the position to make use pretty damn quick.

I swear on a stack a Bibles, I run inta three good deer. But they was always at a time I couldn't pick 'em up for one reason or other.

I've concluded that with roadkill, like anythin' else, TANSTAAFL applies. For regular supply, ya gotta work a mornin' route, payin' especially close attention to where the game tends to cross. As a van life nomad who goes all over all the time, that ain't easy. Maybe work better if I settle in an area for a bit.



* Actually, this Road Tale is from March 2016. Except that bottom section under the subhead.
** These days I'm usin' a Max Burton Digital Stove to Go.

2 comments:

  1. I figure the effort to skin, gut and butcher roadkill -- along with the energy spent worrying if I was going to pick up a disease -- would use more calories than the critter would provide.

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    1. About 5 minutes work or less. As for the worry, well, a microbiologist told me all about meat infections, and all he convinced me of is that roadkill is probably better than anything from the store.

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