Friday, July 24, 2009

Interview for VOX

Recently I have given an interview for Vox Magazine regarding roadkill.
Here is a link to the article.

And here is a picture of the next up and coming restaurant chain.

Thursday, July 23, 2009


My next hat!

Sunday, July 19, 2009

Not quick enough

Just a Hare faster would have saved him!

Urban Jungle

Evidence that road kill is epidemic

Friday, July 17, 2009

Porcupine Dinner

For some it is a delicacy


Marinated Porcupine Chops

Amount Measure Ingredient Preparation Method
6 Porcupine chops
3 Fingers coltsfoot salt
1 qt Maple sap
2 sm Wild onions
4 Wild leeks

Pour the sap in a birch bark container or other
non-metallic container. Cut up the onions into
small pieces and add to the sap. Place the
porcupine chops one at a time into the solution,
placing one wild leek between the chops.
Let stand overnight in a cool place. In the
morning grease the stone griddle with fat
and remove the chops from the marinade and
fry on the griddle. Serve on hot cornmeal cakes.


New England Broiled Porcupine Liver

Recipe By: Jacqueline E. Knight

Amount Measure Ingredient Preparation Method
Porcupine liver(s)
Bacon slices

Soak the whole liver in salted water for
15 minutes. Remove,drain, and wipe dry.
Cut liver into 3/4-inch-thick slices.
Drop slices into boiling water for 1 minute.
Remove, drain, and cool.Remove thin membrane
from edges and all gristle and tubes. Wrap
each slice with a slice of bacon and broil for
5 minutes.

Comments: Since the porky is a sedentary animal,
the liver is relatively large. The liver is very
sweet and is considered one of the finest of game
livers. Found on

Saturday, July 11, 2009


Wood Pecker Pancake

Wednesday, July 8, 2009

Big One

On this winding country road
we found a windy little fellow

He was a long creepy sucker.