How to Prepare Road Kill Appetizers

Have you ever wanted to "WOW" your party guest with samples of food delicacies that will have them begging you for the recipe and demanding to know where you learned such mouth watering culinary skills? Look no further than the middle of your local county road! It's the latest in "ROAD KILL KABOB SAMPLERS!"

Difficulty: Easy

Instructions

1. 

   You don't have to be a Master Chef to know how to prepare this down home good flavorful country treat. The first item you will need in order to prepare your "Road Kill Kabobs" is of course some good fresh just been run over ROAD KILL! The fresher the meat, the more tender and manageable it will be to handle, plus the taste will deliver a much smoother taste.

2. 

   Once you have acquired your road kill ingredients, place it in a large bowl to prepare for de-boning. If you need to tend to the youngins' for a bit, then place your road kill in a large plastic garbage bag and put in the refrigerator until later.

3. Next, place half of your road kill in the blender, add a pinch of salt and 1 cup of chicken stock to every pound of road kill. Add 1/4 cup of half and half, a pinch of salt, dash of pepper and 3 blind mice (the mice will prevent curdling) Set aside for later.

4. Mix 3 cups of flour, holler at the kids, Get the flies off the road kill, add a can of your favorite beer. Stir ever so gently and hum "She'll be Coming Round the Mountain When She Comes" Next, drop in 6 eggs. Mix with the blended ingredients and pour over the road kill. Bake in an oven at 350 degrees for about an hour. While the road kill is baking, prepare the pastries for the kabobs.

5. Roll out 200 thawed pre purchased frozen pastry puffs. Let it sit in the shade a spell. Season with flies and millipede legs. Take road kill out of the oven and cool. Open up another beer and send it "down the hatch" for good luck. Scoop out with an ice cream scoop one spoons worth of road kill and place on pastry puff. Line each one up outside on a hot summer day on a brick wall. Sit back and watch the puffs rise.

6. Once the sun goes down, it's time to remove the puffs form the brick wall and place on a whittled down pine tree limb. Slide about 5 kabobs over a pine tree stick. Serve these delicious treats on top of a green bed of lettuce just plucked from the garden. Garnish kabob with a few dried ants to give it a crunchy taste. Save th bones for toothpicks for later. Bon Appetit!

Tips & Warnings

• The dogs love this FOOD, so KEEP UM OUT OF IT!

[GreenMomma]

on 9/12/2008 Awesome article about something most of us would never do but are very curious about! 5*