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Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads. It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom and other Western countries as well as in other parts of the world. It is also a subject of humor and urban legend. Large animals including deer, such as elk and moose, and bear are frequently struck in some parts of the United States, as well as smaller animals such as armadillos, raccoons, skunks and birds. Fresh kill is preferred and worms are a concern, so the kill is typically well cooked. Advantages of the roadkill diet, apart from its low cost, are that the animals that roadkill scavengers eat are naturally high in vitamins and proteins with lean meat and little saturated fat, and generally free of additives and drugs.〔(【引用サイトリンク】title=Roadkill: Meat Without Murder )〕 Almost 1.3 million deer are hit by vehicles each year in the US. If the animal is not obviously suffering from disease, the meat is no different from that obtained by hunting. The practice of eating roadkill is legal, and even encouraged in some jurisdictions, while it is tightly controlled or restricted in other areas. Roadkill eating is considered unglamorous and mocked in pop culture, where it is often associated with stereotypes of rednecks and uncouth persons. ==Preparation== In the United Kingdom, various casseroles may be prepared from badger, hedgehog, otter, rat, rabbit or pheasant where available. Others recommend preparing fox cub or hedgehog in a fricassee. Hedgehog was traditionally eaten roast with a nettle pudding. Badger must be cooked thoroughly to avoid the risk of trichinellosis〔(【引用サイトリンク】url=http://www.trichinella.org/epidemiology/epid_russia.htm )〕 (alt. trichinosis, trichiniasis). Roadkill enthusiasts in Canada recommend roasting beaver, which should first be soaked in salted water overnight after removing all fat. There are several roadkill cookbooks, typically with a tongue-in-cheek treatment but containing sensible advice, not least of which is ensuring that the flat meat is fresh and free of disease, and is adequately cooked to destroy bacteria and other contaminants. Rat should be avoided because of the risk of Weil's disease. Buck Peterson has written a number of recipe books for this food source which he considers highly underrated, including ''Original Road Kill Cookbook'', ''The International Road Kill Cookbook'' and ''The Totaled Roadkill Cookbook''. ''Roadkill Cooking for Campers'' by Charles Irion gives advice on outdoor cooking of roadkill. The more discerning may prefer Jeff Eberbaugh's ''Gourmet Style Road Kill Cooking'', which gives advice on converting roadside opossum, deer, turtle or skunk carcasses into tasty treats including squirrel pot pie, groundhog hoagies, creamed coon casserole and road kill stir fry. Thomas K. Squier, a former Special Forces survival school instructor, argues that wild meat is free of the steroids and additives found in commercial meat, and is an economical source of protein. His book ''The wild and free cookbook'' includes a section devoted to locating, evaluating, preparing and cooking roadkill. Not all sources are serious. According to some, raccoon or opossum are preferable to squirrel, and the taste is improved by aging and marinating the meat in roadside oil and grease before preparing a stew.〔(【引用サイトリンク】title=ROAD KILL STEW )〕 Alternative recipes for roadkill include raccoon kabobs, moose-and-squirrel meat balls, Pennsylvania possum pot pie and skunk skillet stew. Some of these website recipes are strictly humorous in intent and may pose health hazards, possibly severe, if taken seriously.〔(【引用サイトリンク】title=Roadkill Recipes )〕 There are various intergrades between an animal which has been squashed flat, and an animal which has been hit glancingly and thrown onto the verge. An example of the latter would be a cock pheasant which flew up and tried to challenge a passing car and was thrown on the verge with its skull crushed but no other damage. As a guide to edibility, the mnemonic "How fresh is it? How flat is it?" serves to remind the would-be eater of the two main characteristics to check before preparing roadkill. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Roadkill cuisine」の詳細全文を読む スポンサード リンク
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