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Old 10-05-2006, 08:15 PM   #11
Senior Cook
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157
I live in a rural area, and have hunted with the same bunch on the same land for over 30 years. We usually have several deer to butcher at the end of the weekend.

The game wardens know they can often get rid of fresh road kills with us. On opening morning, lots of deer are trying to avoid the hunters, and get hit by cars. (they give you a possession permit, otherwise it's illegal here also.)
We use them, if they are fresh, killed within hours. We wouldn't take one that had been killed the previous day.
If it's relaxed and still warm, it's fresh.
If it's in rigor (stiffened up), it's almost fresh.
If it's relaxed and cold, it's probably not fresh. We turn down any deer that hasn't been field dressed in this condition.

If we decide to use the deer, any bloodshot meat is discarded.

My concern is not with the use of the meat. Only with the food safety issue.

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Old 10-06-2006, 03:16 PM   #12
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Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I had a wildlife biologist friend who studied roadkill. His philosophy was if it didn't smell bad, it was ok to eat. As far as I know, he is still alive.

I wouldn't go quite that far, but I have hauled home a deer or two from the side of the road.

Don't throw away the ribs--leave some meat on them and BBQ like pork ribs.

I just haven't been the same
since that house fell on my sister.
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