Local, free-range, organic... roadkill
**WARNING - SOME PEOPLE MAY FIND IMAGES IN THIS POST DISTRESSING AS IT CONTAINS IMAGES OF THE BUTCHERING OF A KANGAROO**
It's never good to see local wildlife struck by a vehicle on the side of the road. What's worse is seeing (and smelling) it rotting, breeding flies and fouling the water supply, not to mention the disrespect shown to the animal. I believe that, where possible and appropriate, road-kill should be butchered and eaten, roadkill cuisine as it is called. So, I called up a friend with the same values (previously a vegetarian for 13 years) and we went about the gruesome task of butchering the freshly killed kangaroo that I discovered just a couple of kilometers away.
It's one thing to believe that 'if you are going to eat meat then you should be able to butcher it yourself' and then another actually doing it. I've been part of the process a number of times now and still don't feel that I could take on the job (of a large animal) myself. Yet, I am becoming more comfortable with the process, and I feel good about being aware and involved. I also think that it's great that my son Kai knows that meat comes not from a packet, but from an animal. He's not comfortable about eating meat most of the time, and I think that's because he knows what's involved. He finds the process itself is curiously interesting though...
Kangaroo meat is seen as a more environmetally friendly alternative (in Australia) to eating beef or lamb, but eating our national icon may be unappealing to some, especially when it's picked up from the side of the road. It is however, a lean, highly nutritious meat that is high in quality protein and other important vitamins and minerals.
|Butchering up road-kill kangaroo while Kai watches on|
|Kangaroo meat - 650g of bones for soup, 1kg of ribs for the bar-b-que, 2.3kg of meat pieces and 550g of lean minced roo.|