Roadkill is tasty vittles, if you know what you're doing. Or, if you shot it, use this method to get your meat into your freezer in the time it would take to drive to a processor. My goal with roadkill is to transform it from unfortunate waste to top-quality red meat quickly and with no mess. 5 minutes is all it takes to get most of the meat. Note: you want a fresh, warm deer, lightly clipped, in below-freezing temps. ALSO: CHECK YOUR STATE LAW! For us, it requires no hunting license. Local police have done different things after I call in. It's so common here they don't seem to care. In my view, roadkill doesn't bring an obligation for complete butchering. By using the "poacher's cut" I show in this video you can take nearly all the prime meat off of a deer in just a few minutes without field-dressing (gutting). This work actually smells good! Only sweet meat odors. This time I was slow and awkward. I've since learned that in only a few more minutes I can get the neck and shoulders. Also it's easy to reach "under and in" and get the tenders w/o opening the cavity! My record is 35 minutes from carcass to fully boned-out and labeled in freezer -- with people watching! Enjoy, Jeff Potter. ([ Ссылка ], a resource for DIY indie outdoor culture -- bikes, boats, skis...hook'n'bullet.)

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