On tour take advantage of the fauna & flora
Roadkill Recipes - all recipes require preparing the main course by remove feathers, fur, bones, gravel, whatever. A good washing to remove sand and dirt. Larvae can be fried and or ground - its protein rich
TT Toasted Turkey
Toasted Turkey recipe is a holiday staple! Made with a a recently killed turkey, lots of rich butter, fresh herbs, a hint of bright lemon, and flavorful onion and garlic.
Black Era Baked Black Bird
Rub bird in oil, poultry seasoning, thyme, smoked paprika, rosemary, and garlic powder. Place in cooker. 20 minutes of driving time.
Touring Trounced Trout (river crossing)
If necessary remove head, tail fin and bones. Spoon flesh on to a sheet of aluminum foil and season to taste with one or more of these spices combine small amounts of dried paprika, chili powder, ground ginger, cayenne pepper, garlic powder, salt & pepper, and dried herbs, such as oregano, parsley, cilantro, etc. wrap and seal the fish. Place in the hot cooker for 10-15 minutes. Driving not required if the manifold was red hot Done!
Couplet Creamed Cat
Add some butter in the cooker, then add the flour, stirring with a wire whisk. When blended, add the chicken broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne. Then add the fur-less cat (puma or domestic) and heat gently (drive fast to cool engine compartment). Serve on waffles or toast.
Fordor Fried Fox
Prepare meat as noted above. Fill cooker 1/2 way up with vegetable oil, drive till boiling. Add meat till brown, let cool
Center Door Deer du jour Note this recipe requires some initial preparation between stops, and the 3-4 hours of driving time to cook
Open the bottle of red wine and pour a glass and taste it. It is critical that the wine tastes good. Further tasting may be required as oxygenation of the original wine during the cooking process should be monitored.
Season, then sear the meet (in batches) in the manifold over high heat. Pull over and add a good lump of butter, add the onion and stir well. Add the garlic, stir again. Add the carrot and celery, stir to coat in the butter. Cook for 10 to 15 minutes, until the vegetables have softened nicely and are releasing aromatic flavours. They will smell great.
Push the vegetables to one side. Add the bay leaves to the cooker and pour in the wine. scraping the residue as you deglaze the pan and reduce the wine. Simmer for about 5 minutes, then drain the juices from the meat plate into the pot. Coat the beef on the plate in the flour, mixing it through well. Tip all the flour-coated meat into the pot and stir all ingredients in together.
Add the diced tomatoes and beef stock, and bring to a gentle simmer. Stir well and check the taste to see if it needs more seasoning. Add the chopped parsley. Season if required, with sea salt and black pepper, then transfer the stew to the cooker to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks. Check the meet at least half an hour before you plan to serve. If too dry, slowly stir through some more stock and let it rest into the stew. If it is too wet, remove the meet to a plate and cover with foil. Leave the juices in the cooker and heat to reduce the sauce. Return the meet and remove the bay leaves before serving.
Roadster Rodent Roast
Season the carcass with salt and pepper. Add vegetable oil to cooker, add the rodent pieces, drive on bumpy road to brown on all sides. In a medium bowl, combine sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rodent.
