We learnt the hard way about road kill last weekend.
Rule number 1. If it isn’t still warm don’t take it home.
That’s what we did, in an attempt to cook up a gastronomic feast. Terrence, a grouse we found on the way back from climbing on the lovely granite in the Pass of Ballater seemed to be in good shape considering he had probably been smashed into at 5omph, there wasn’t a mark on him.
We called up our good friend Don a chef at the Vallee Blanche as we meandered back down to Glasgow. Don picked up lots of lush ingredients to accompany Terrence; pearl barley, beetroot, bacon, butter, hazelnuts, nutmeg, turnips and brandy.
Thom set about carefully plucking Terrence in a very manly fashion and seemed surprisingly adept at the task, as well as the less pleasant job of drawing the innards.
We roasted Terrence and Don prepared the pearl barley.
Unfortunately a strange smell began to permeate the kitchen and we decided that since we didn’t know for sure how long Terrence had been in the road for, that it would be best not to eat him. The rest of the dinner was superb though, thanks Don!
So a project is born; the search for the perfect road kill.
A photographic project for me and a sort of hunter gathering food one for Thom.
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