Buck Peterson, author of The Original Roadkill Cookbook (Ten Speed), says that when cooked correctly, roadkill is delicious.
In a recession, its cost-effective and can feed many holiday guests at once.
Since millions of deer are hit every season, Peterson thinks people should take advantage and scrape the animals right off the road.
He says its easy to tie the carcass with rope, drag it into a pickup truck, and gut it at home.
The best part about serving roadkill is the variety.
From deer to geese, Peterson says each kill is fresh, unique, and tasty.
A goose can be filleted and served as goose fingers, little deep-fried strips dipped in olive oil and panko.
To really get festive and make the kids giggle, he suggests putting a fake red nose on the roadkill you drag home and telling the family you hit Rudolph.
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