Loose Laces

I've just been made aware that Europeans don't know much about road kill, or better, they don't know how to prepare it. In Tennessee, the law encourages people to take their road kill home and eat it. First, the kill shouldn't be more than a few hours old. Anything found along the road that still has some body heat is fair game, and it doesn't have to be killed by you to enjoy this bounty. In cold weather, meat several days old is ok.

My personal favorite is opossum, or just plain possum. Yes, they are a bit greasy, but this is offset by the fact that their fur isn't real thick and can be easily removed before cooking. I prefer not to do anything to the deceased but boil him and scrape off the fur, toss him in the freezer and slice as needed.

I like my possum rolled in flour, fried, and served with a French sauce called roux, which is made from critter fat, flour, and and real butter. I don't like the sauce to be very dark; over cooking kills the flavor of the possum lard. Some do like it darker, though.

We usually fry okra and make coarse hominy to go along with the feast of meat. Buttermilk biscuits and honey are always savory with a fabulous meal such as this. For breakfast, replace the hominy with grits, and the okra with fried potatoes.

The best part if you are lucky, is to find a female possum with young in the pouch, or at least very small ones riding her back. It is better if they aren't dead, because they make a pleasing squeal and "pop" when they hit the grease, and they are delectably tender. Be careful though; they do have very sharp teeth. They don't go to the skillet without a fight.

What do you folks in Europe and especially England do with your road kill? I'd hate to think it is wasted by being improperly disposed of.