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    The Gourmet's Guide to Road Gore: Hypothetical, Whimsical Recipes for the Most Common Types of Road Kill
    The Gourmet's Guide to Road Gore: Hypothetical, Whimsical Recipes for the Most Common Types of Road Kill
    The Gourmet's Guide to Road Gore: Hypothetical, Whimsical Recipes for the Most Common Types of Road Kill
    Ebook58 pages24 minutes

    The Gourmet's Guide to Road Gore: Hypothetical, Whimsical Recipes for the Most Common Types of Road Kill

    By Baptiste Robicheaux

    ()

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    About this ebook

    Simple and appealing recipes to help you get rid of the evidence when you accidentally run over Thumper or Bambi on the road.

     

    For entertainment purposes only.

    LanguageEnglish
    PublisherBaptiste Robicheaux
    Release dateOct 3, 2018
    ISBN9781386094623
    The Gourmet's Guide to Road Gore: Hypothetical, Whimsical Recipes for the Most Common Types of Road Kill

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      Book preview

      The Gourmet's Guide to Road Gore - Baptiste Robicheaux

      ARMADILLO

      https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTh8U-MTWeR3oxG80TM4XlHl1E-4-EgmU9fBIJAkOvsT0djYs6yXA

      IF I WERE AN ARMADILLO, and a stranger came up and said I looked familiar, and they wanted to know why I looked so familiar, I'd respond in a raspy voice, Your brother ran over my brother."

      ― Jarod Kintz, It Occurred to Me

      Sometimes called Florida Chicken, armadillo meat is often part of an average diet in many areas of Central and South America, some households even keeping small varieties as edible house pets. During the Depression, armadillos were eaten by hungry people in the US. They were called Hoover Hogs by people angry with then-President Herbert Hoover’s broken promise of a chicken in every pot. The meat is said to taste like fine-grained, high-quality pork.

      This high calorie meat contains approximately 780 calories per pound. There are about 30,000 giant armadillos left, meaning they're endangered. They live mostly in Texas, Florida and South America. One of the many reasons armadillos face extinction is because people enjoy eating their meat.

      Armadillos are one of the few non-human species of animal known to carry leprosy, and although the incidence level is low, there is still a risk of transmission if the meat is undercooked.

      Armadillos, interestingly, give birth to identical quadruplets, unique in mammals. The only other species in the world that have this outstanding trait are parasitoid wasps, certain flatworms and various kinds of aquatic invertebrates. Armadillos make excellent scientific specimens because they have identical quadruplets.

      TEXAS ARMADILLO

      Ready in: Approximately 10 hours

      Serves: 4

      Ingredients:

      ›  1 1/4 cups dry white wine

      ›  1/2 cup oil

      ›  2 cloves garlic, crushed (optional)

      ›  1/4 cup butter

      ›  salt and pepper, to taste

      ›  1/2 teaspoon thyme

      ›  1/2 teaspoon rosemary

      ›  1 medium onion, sliced thin

      ›  1 armadillo, cleaned and cut into serving pieces

      ›  1 1/4 cup light cream

      ›  1 tablespoon brown mustard

      ›  1 tablespoon cornstarch

      Directions:

      Mix all Ingredients of marinade and add armadillo. Marinate about 8 hours, turning meat occasionally.

      Remove armadillo and reserve marinade. Melt butter in

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