Road Kill Stew

[mitch5252]

Some of you may remember that about a year ago, we were having a discussion about road kill...Sarah's (bluepinecones) Nicky was going to try and catch me sumthin' I could cook up at last year's Nashville GTG.

Well, when Tina was here a few weeks ago, she came upon this lovely creature on her way to The Blue Marlin and presented it to me. Thank you, Tina.

[sharon]

Vickie's talked about your cooking skills....guess she was right, the before cooking and after cooking look the same....does the fur stick in your throat????

[mitch5252]

Vickie's talked about your cooking skills....guess she was right, the before cooking and after cooking look the same....does the fur stick in your throat????

Yes, you're right, they do look alike. However, it's much more tender afterward. Slathered in melted butter, the fur slides right down. All techniques I learned from Doofus, Southern style, ya know.

..

[sharon]

Hate to break this to you, but southern style is smothered in gravy, not butter. Butter would be french or italian, neither of which applies to Vickie. Maybe Cajun? Naw, that's all spices...

[mitch5252]

Hate to break this to you, but southern style is smothered in gravy, not butter. Butter would be french or italian, neither of which applies to Vickie. Maybe Cajun? Naw, that's all spices...

And what do you use to make gravy?????

[VickieP]

Sharon, maybe we have a clue here...a plugged in electric skillet sitting on her stove... to quote Mitch, "I'm just saying..."

[BirdbyBird]

Herschel here. I think it looks right tastieeee. Butter....Gravy.....do both of those mix well with the maggot sides..... Oh, sorry, Remi reminded me that Mitch would only use extra fresh road kill.