by Albo P Fossa ✍ November 23rd, 2014
A generalized recipe: works well with possum, squirrel, rattlesnake, raccoon, rodentia or other smallish critters found fresh flattened on the road.
- Pre-heat oven to 350°.
- Skin critter. Remove and discard objectionable and damaged parts of meat (head, feet, guts, etc.) Skin may be dried and used for decorative purposes, hatbands, etc.
- Rinse remaining meat carefully. Rub with salt, pepper, onion, and garlic to taste. Cut into small bite-size pieces.
- Place in a large pot and boil for 20–30 minutes.
- Into a frying pan, place 12 slices bacon. Pepper bacon works best; wood-smoked bacon will do. Fry slowly. Remove from the pan, saving the fat in the pan. Pat the bacon dry and set aside to cool.
- Remove the road kill from the pot. Pat dry. Brown one chopped onion in the leftover bacon fat.
- Add one cup bread crumbs, ¼ teaspoon Worchestershire sauce, one chopped hard-boiled egg, and 1 teaspoon salted water.
- Place the mixture in a roasting pan with the road kill.
- Pour a can of cream of mushroom soup over the road kill mixture.
- Bake, covered, until done (2–3 hours) and an inserted thermometer reads at least 170°.
- Discard the cooked road kill and enjoy the bacon. Makes a great snack for two.
Inspired by a recipe in Uncle John’s Perpetually Pleasing Bathroom Reader