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24 September 2014
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Meat cooking in a pan

Dave cooks up a meal from roadkill meat.

Roadkill Recipes

Dave Butler and his family avoid refined sugar and eat roadkill animals as part of their everyday diet. Dave believes roadkill is healthy and free and should be rebranded 'innocent meat'. Here are some of David and Alison's recipes...

Muntjac Stew with elderberry wine

We don’t eat sugar but I don’t mind feeding it to wine yeast, along with great heaps of elderberries. My home ferment has wheelbarrow-loads of hedgerow fruit and is so robust you can even taste the rust off the wheelbarrow. It is perfect with venison.

Muntjac, in my opinion is the tastiest deer. Its meat has a texture halfway towards hare, indeed one I picked up recently was hardly bigger than a hare so maybe it’s a size thing.

2 Shoulders or leg of Muntjac (1kg boned venison) olive oil
2 Onions
½ head of celery, chopped
4 garlic cloves, finely chopped
3 large carrots, chopped
250g mushrooms, thick sliced or halved
3 fresh bayleaves
a large sprig of rosemary
freshly ground black pepper, to taste
200g properly cured bacon, cubed
1 400g tin of plum tomatoes
½ litre stock
½ litre of elderberry wine

Cut the meat from the bones into chunks.

Set the bones aside for stock in another meal.

Roadkill health warning...

People who eat roadkill are confident about identifying how fresh a carcass is and if it is diseased or healthy.

They then cook the meat for a long time at a high temperature and say this ensures it is safe to eat.

There is a great deal of information on the internet about cooking and eating roadkill, however, as with other subjects on the internet, not all the information is necessarily reliable.

So before embarking upon a gastronomic roadkill adventure, be very sure you know what you're doing!

In a hot oiled large saucepan sizzle the meat on all sides, a few pieces at a time, to seal in the juices.

Once browned remove the chunks from the pan and set aside.

Throw in the onions and fry until tender.

Add bacon, mushrooms, celery and herbs.

Give a satisfying stir, and cook for a few minutes.

Add the venison and everything else.

Bring to the boil then let simmer gently for three hours.

It is always better the next day but I usually can’t wait that long. Serve with mashed potato and curly kale.

Roe Jahal firezi

This has got to be fusion cuisine in its most sublime form.

Anglo-Indian venison is so good I wonder why it hasn’t been done before (or if it has, we haven’t seen it). The meat, being very lean, laps up the spices creating a nutritious and warmly satisfying curry.

500g boned Roe deer venison, cubed or big chunks

1 teaspoon cumin seeds
1 teaspoon black mustard seeds
15 fenugreek seeds

200g green pepper sliced long and thin
300g onions
2 teaspoons Worcester sauce
vegetable oil

for the paste:
¾ teaspoon freshly ground black pepper
½ teaspoon chilli powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1 tablespoon wine vinegar
3 tablespoon water

Make the paste in a cup and put aside.

Brown the meat in some vegetable oil on medium-high heat.

Remove from the pan and add more oil to the pan if needed.

When the pan is hot add all the seeds, within seconds they crackle and pop, smother them with the green pepper and the onions and fry until golden brown.

Add the meat and paste and stir.

Splash on the Worcester sauce and simmer for 2 hours adding water as needed.

Date slice

Dates are great to help the transition away from sugar, and this date slice is certainly sweet.

300g wholemeal flour
150g jumbo oats
200g butter
500g stoned dates

Steam the dates for 5-10 minutes until soft.

Meanwhile, rub the butter into the flour, add oats and continue rubbing until the oats combine.

Gently mix in three table spoons of water.

Divide the crumble mixture into two.

Press one half into a buttered tin 15 by 25 cm (it will be about ¼ inch thick).

Spread the now gooey dates evenly over the oaty base.

Spread the remaining oat crumble on top and press down firmly with a spoon to bind it together.

Bake for 25 minutes at 180 degrees C. Allow to cool and cut into slices.

last updated: 25/04/2008 at 10:59
created: 25/04/2008

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