Courtesy Pixabay
So in these lean times, one has to consider creative provisioning, just in case the geniuses
making the decisions now decide to do something really stupid, like close grocery stores or the
like. So what creative food options remain for the adventurous? Lots of protein is going to waste
on the roads as you see when you drive home. Let us walk you through a few options.
Squirrel Pot Sticker Dumplings
These pot-sticker dumplings – also called ‘Gyoza’ – are a bit of a fusion signature dish of mine
as they are quick to make, use only one pan and can contain tiny portions of ingredients. Great if what you have to cook is small like a crow, magpie or tiny mammal.
Ingredients:
1 x roadkill squirrel (meat only for this recipe)
Small handful of shredded Chinese Cabbagefew sprigs of coriander and chives
1 x Spring Onion
2cm Ginger
1x tsp Sesame OilStone 2
1 x Clove Garlic
Approx 16 Gyoza Skins (bought frozen from the Asian supermarket)
Something classy for your dead deer…
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 halved3 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
And here is a video on how to cook dead pidgeon….
The road has bounty. Eat up!