Eating roadkill is something of a taboo in most countries, and not least in the United Kingdom. But the new president of the RSPB, BBC presenter Miranda Krestovnikoff, has revealed she is a big fan of sourcing and cooking roadkill.
The topic was covered in a recent Inside Out programme on the BBC, where a number of roadkill animals were cooked for some selected guests.
She is championing the unorthodox food stuff, suggesting that people shun supermarkets and butchers in favour of meat found by the roadside.
“It’s lean, healthy, organic, free, guilt-free and as fresh as fresh can be. We need to know what we’re eating and where it is coming from and this allows you to do that,” said Krestovnikoff.
She first began eating roadkill after spotting a dead pheasant by the road near her Bristol home.
Krestovnikoff and her husband now keep a tarpaulin in their car just in case they see any edible roadkill. She said she would not eat an animal that had been totally run over, and would avoid dead rabbits that displayed signs of Myxomatosis.
The Food Standards Agency is less enthusiastic about the idea, saying animal carcasses could be diseased or be contaminated by the environment. The agency said that salmonella, E. coli and Clostridium botulinum could be present in carcasses that were by the roadside for a long time.
The eating of roadkill has become more common in recent years, with prominent TV chef Hugh Fearnley-Whittingstall being one of the better known advocates.
Eating roadkill is completely legal, so long as the animal was killed accidentally and the meat is not sold on.
As a car breakdown provider, we know that our customers will have seen their fair share of roadkill. Have you ever been tempted to cook and eat such a roadside delicacy? Or is it taking austerity too far? Naturally, anyone interested in pursuing this activity should take note of the Food Standards Agency comments above and conduct thorough research in the first instance.
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