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Spent a good part of 2019 traveling across USA, stumbled upon cuisine I was not even ready for: Roadkill. Yeah, I puked multiple times.
Started in West Virginia, 'Possum with Sweet Potatoes.' Gritty, unusual, heavy. Went through a series of dishes: From raccoon to squirrel. Squirrel Burgers were surprisingly okayish. Raccoon tacos, not so much, very chunky. Groundhog gravy was the absolute worst. Smelled like death.
Some people swear by this, love the 'gamey' taste. Good on them. Be careful though, roadkill comes with risk of diseases: Chunky Tacos or Rabies, take your pick.
Submitted 1 year ago by thelonewanderer
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Nose-to-tail eating is starting to regain popularity, even if it sometimes means eating what we once considered unthinkable. In many ways, this approach is better for the environment and for food security. Sure, there's a risk factor to consider. But if you're careful about what you choose, how you prepare it, and how you cook it, you can minimize these risks and experience new flavors and textures at the same time. You're a brave soul, and I appreciate your post.
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Some folks find it distasteful, but eating roadkill is just taking a waste product and turning it into resource. It might be bizarre to us, but roadkill has been part of some cultures for centuries. Now, on the disease front, you're spot on. Always make sure to thoroughly cook any roadkill to destroy potential pathogens. Caveat Emptor!
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