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Grilled Roadkill

To some it's roadkill but to others they're delicacies and here are a few recipes for em. Visions of "Granny" from the Clampets of the "Beverly Hillbilly's" are dancing in my head for some reason. Hmmm... You might want to clean some of the yellow line off in case the paint contains lead. :)

Roadkill Recipes

Opossum (Possum) And Sweet Potatoes:

This one ain't grilled possum, but it's still fun anyway. Might want to wash off the yellow paint, just in case it contains lead.

1 opossum (about 2 1/2 pounds)
2 1/2 tsp. salt
Pepper to taste
Flour
1/2 cup water
4 medium sweet potatoes
2 tbsp. sugar

Clean opossum, Trim excess fat from opossum and discard.
Wash quickly inside and out with warm water; drain thoroughly.
Rub salt and pepper well into the opossum inside and out.
Sprinkle inside and out with flour.
Lay the opossum on its back in a roasting pan.
Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes).
Split peeled potatoes in half lengthwise and place in pan around opossum.
Add more water if needed.
Cover sliced potatoes and opossum and cook 30 more minutes.

SOURCE URL: http://www.foodreference.com/html/opossum-sweet-potatoes.html

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Grilled Squirrel:

The first step in preparing a tasty squirrel meal is to clean it quickly after the kill. The sooner the squirrel is cooked after it's taken, the better it will taste. You can freeze them to cook later, but they're best when fresh.

After cleaning the squirrel, cut it into individual pieces. Separate the hind legs and front legs from the carcass, then split the back into two sections.

Season the squirrel with seasoned salt and black pepper, then cook over a medium high charcoal grill for one hour or so. The older the squirrel, the more time it will take. No matter how young the squirrel is, it'll probably be a little chewier than a nice rib eye steak.

But the flavor will be excellent.

SOURCE URL: http://www.smoker-cooking.com/how-to-cook-squirrel.html

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Grilled Raccoon:

Contributor: Mary Beth
Rating: Recipe Unrated
Rate This Recipe
Review This Recipe Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy

Ingredients:
~ 1-2 young raccoons - cleaned and cut into pieces
~ 1 cup ketchup
~ 1/2 cup cooking oil or butter
~ 1/4 cup brown sugar
~ 1 tbsp worcestershire sauce
~ 1 tbsp garlic powder (or to taste)
~ 1 tbsp. onion powder (or to taste)
~ 1 tbsp salt
~ 1/4 cup lemon juice
~ 1 tsp pepper

Cooking Instructions:
First, make sure when you were dressing these critters, you have removed the "kernels" (scent glands) from under the arms and legs. They leave a distinct flavor if you don't.
In a large pot, place the meat in slightly salted water enough to cover.
Bring to a boil. Reduce heat and simmer until almost done.
Remove from the water and place on a hot grill over medium heat.
Coat with sauce and grill to taste. Turn and baste often.

SOURCE URL: http://cookbook.homestead.org/viewrecipe.php?id=1205159543&category=Adventurous"

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Grilled Armadillo

SOURCE:
Complete Fish and Game Cookbook by A. D. Livingston

Ingredients
armadillo meat
1 cup (225 ml) butter
1/2 cup (125 ml) grated ibuib
1/2 cup (125 ml) catsup
2 tbsp (30 ml) prepared mustard
salt and pepper

Preparation:
Sauce:
Melt butter in a sauce pan and saute the onions.
Add the catsup and mustard.
Simmer for a few minutes, then let cool.

Grilling:
Salt and pepper meat and baste generously with sauce while grilling.
Cooking time is about the same as for fresh pork.

SOURCE URL: http://online-cookbook.com/goto/cook/rpage/000C7D

Comments: As a succulent version, cut the animal into serving size pieces and put them on a sheet of heavy-duty aluminum foil. Salt and pepper to taste, add a little butter, close foil tightly, and cook over medium coals for an hour. Open the foil and brown the pieces close to hot coals, basting frequently with the barbecue sauce. This method can also be used in the oven, and the meat browned under the broiler. You can also substitute your favorite barbecue sauce for this sauce recipe.

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Grilled Rattlesnake with Salsa

Here in the South/Southwest, we can actually buy rattlesnake meat in any number of specialty grocers. You might have to work with retailers in your location to obtain it, but remember, it's not the destination, it's the journey.

Ingredients

Rattlesnake

1 pound of rattlesnake meat into 4 inch strips

Salsa
2/3 cup olive oil
6 to 8 cloves garlic, minced
1 1/2 cup fresh orange juice or lime juice
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste.

Cooking Instructions

Marinate and refrigerate the rattlesnake in 1 cup of the Salsa for at least 4-6 hours.

Remove and grill strips for two minutes on each side.

Brush reserved cup of marinade on meat and serve.

SOURCE URL: http://www.cator.com/fatboys/archive_03/item50.html

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