LONDON: It needs a brave soul and a strong stomach to have dinner with
Arthur Boyt.
For he is a connoisseur of roadkill flesh, and among the dishes served in
his kitchen are casseroles made from squashed badger, hedgehog, otter, rat,
rabbit or pheasant.
And his recipes may soon gain a wider following, because he hopes to publish
a roadkill cookery book.
Mr Boyt, 66, who used to work in the fire protection business, has tucked
into a labrador – “just like a nice piece of lamb” – two lurchers (hunting
dogs), cats and a great horseshoe bat, not to mention squirrels, foxes,
mice, deer and pigeon. He even brought a dead porcupine back from holiday in
Canada. He has a weasel in the freezer but thinks it is too smelly to eat,
and he has just picked up a barn owl he is keen to taste.
But his favourite snack is badger sandwich. He is partial to the badger
head, which he says includes four distinctive tastes: the jaw muscles,
salivary glands, tongue and brains.
what a fucking freak lock him up
Comment by anom — January 17, 2007 @ 1:53 pm
i to have eaten roadkill i have a passion for foraging veg why not eat something that has had a good life
Comment by carl mann — January 18, 2007 @ 9:37 pm
Hats off to anyone that educates people about where food actually comes from. if i hit something I would definately take it home- there are people in the world starving for fuck sake
Comment by gav — January 19, 2007 @ 10:07 pm
where did he find that bottle of gin?forager?lock up your liquor cabinets he’s a buglar
Comment by chris — January 31, 2007 @ 11:34 pm