Road Kill: It's Fresh, It's Organic, It's Free
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Potential Risks of Eating Roadkill: One of the most severe risks of roadkill is rabies. In order to assure your safety from this deadly serious brain inflammation, you may want to use rubber gloves when gutting and skinning any warm-blooded animal (warm blooded as in mammals and birds, not in regard to blood temperature). If you don't feel the need to exercise this absolute caution, at least make sure you don't have any open wounds on your hands or skin that touches the animal. Roadkill is usually safe from rabies because it dies quickly when the animal dies. Also, rabies will cook out of the carcass. Generally speaking, boiling the animal first (rather than just grilling it) is a good idea, especially if it's a notorious rabies carrier (like raccoons, skunks, and foxes).
Sandor Ellix Katz is the author of the newly published The Revolution Will Not Be Microwaved and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003). He travels widely teaching people about food preservation and alternatives ways to get nourishing food. A native of New York City, he lives in Tennessee.