Welcome to Roadkill Art
The place to get information and learn about roadkill in the United States
We also have an app designed to make finding roadkill easy. Become a Roadkill Reporter, Roadkill Retriever or Roadkill Cook.
Why do people Utilize and Consume Roadkill?
Roadkill is a good healthy Meat Source
Roadkill is used for Making Art and Taxidermy
Roadkill is used for Making Art and Taxidermy
Game meat is packed with Omega-3. The highest proportion of Omega-3 comes from wild animals that have grown up eating grass and other vegetation. Omega-3 has been reported to offer many health benefits such as: Fighting Depression and Anxiety, Improving Eye Health, Promoting Brain Health and
Reducing Symptoms of ADHD.
Roadkill is used for Making Art and Taxidermy
Roadkill is used for Making Art and Taxidermy
Roadkill is used for Making Art and Taxidermy
Artist looking to craft handmade goods from leftover scraps and skins also know as taxidermist make taxidermy art from roadkill. Animals that have met an early demise are supplies for creative minds. Taxidermy is sometimes the only way we get a close look at cute critter's and wildlife. Fashion minded artist will use fur for hats or dried bones for jewelry.
Roadkill supplies Soup Kitchens with Food
Roadkill is used for Making Art and Taxidermy
Roadkill supplies Soup Kitchens with Food
Fresh roadkill meat especially from big game can provide quite a few meals. Antelope, whitetail & mule deer, elk, moose, and pronghorn can be turned into tasty steaks, burgers, roast, ribs, backstraps, and stew meat. Soup Kitchen Chef's in the USA often utilize a big score of meat, roadkill, for stews and meat pies in order to feed large numbers of people.
Become a Roadkill Reporter
Roadkill Art introduces a new kind of reporter, a Roadkill Reporter.
Roadkill Art App member’s take the role of a 'Roadkill Reporter' or a 'Roadkill Retriever'. 'Roadkill Reporter’s' with each report are providing other member’s free game meat, especially desired big game, not waisting good future venison steaks and burgers. Roadkill Retriever's are game meat eater’s or artist who check what has been reported and is available to pick up.
Roadkill Art invites game meat lover’s and those who would like to become a 'Roadkill Reporter' to be a part of a unique community. The simple task of reporting roadkill in the Roadkill Art App can lead to providing American's a lot of meals, including soup kitchens giving the security there is plenty to go around. However, always pay attention to safety, be aware of on coming traffic, your safety and those with you always comes first!
After 5 reports in the app we make you an official "Roadkill Art Reporter" with a Roadkill Art tee-shirt!
Roadkill Meat Recipes
Glazed Goose with apples and carrots
Glazed Goose with apples and carrots
Glazed Goose with apples and carrots
Ingredients
1. 5-9-pound goose
2. 1 white onion chopped x-small
3. 7 sm apples cut in halves
4. tbsp fresh thyme chopped
5. tbsp fresh sage chopped
6. kosher salt 1 tsp
7. black pepper 1 tsp
8. multi colored smaller carrots
9. 2 lemons cut in half
Glaze
1. 1/4 cup honey
2. ½ cup fresh orange juice
3. 2 tsp ground cinnamon
4. ¼ tsp cayenne pepper
Directions
- Prepare your goose the day before serving.
- Use paper towels, dry out interior and exterior.
- Rub a sprinkle of kosher salt and black pepper in the cavity.
- Put lemons in the cavity.
- Add salt on the outside before placing it on a stainless rack and refrigerate uncovered 24 hrs.
- Next day remove from the frig.
- Preheat oven to 450˚F.
- Take a knife, pierce the skin at an angle do not pierce the meat.
- Line a metal pan with tin foil..
- Put goose & wire rack in metal pan.
- Put carrots and apples in the pan around the goose.
- Mix onion and herbs and spread over goose..
- Close the tin foil, cook for 20 min
- Now put oven on 350, cook 1 hour.
- Whisk together glaze ingredients.
- After the hour @ 350 baste the goose with glaze.
- Roast the goose for 1 more hr until at 160°F, basting him 2 more times.
- Remove goose let rest 15 min before carving.
Smoked whole Gator Wrapped in Bacon
Glazed Goose with apples and carrots
Glazed Goose with apples and carrots
Ingredients
1. 3-4 ft gator
2. large cooler for brine
3. 1 gallon water for brine
4. 1 1/2 c sea salt for brine
5. 1 c sugar for brine
6. 4 tbsp blk peppercorns for brine
7. 4 bay leaves for brine
8. rind of 2 oranges for brine
9. 2 oranges sliced for cavity
10. tooth picks or baking twine
11. 1/4 cup honey
12. 1 stick melted butter
13. 1 bottled bbq sauce or 1/2 cup rub
14. 1-2 packs of baacon
15. 1/2 c orange juice for misting
16. 1/2 c apple juice for misting
17. 1/4 c water for misting
18. 3/4 c orange juice for glaze
19. 1/2 c honey for glaze
20. 2 tbsp bourbon for glaze
21. 1 tbsp ground ginger for glaze
Directions
- Combine the brine ingred's in a pot at med heat until all have dissolved.
- Brine the gator over night in cooler with ice, put ice in a zip lock so it does not dilute brine.
- Remove gator from brine, stuff cavity wit sliced oranges & 1/4c honey, usr twine or tooth picks to close him.
- Rub melted butter all over the meat.
- Cove entire gator with bbq sauce or rub.
- Make the mist put it in a spay bottle.
- Heat smoker to 250 out gator in, mist him every 30 minutes.
- Make glaze mixture.
- After smoking for 3 hrs brush on the glaze.
- After glaze wrap him in bacon.
- Smoke another 30 minutes or until reaching 155 degrees.
- Remove from smoker let cool 15 min.
- Pull the meat off the bone.
- Enjoy the tender white moist meat.
VENISON CASSEROLE
Glazed Goose with apples and carrots
Award Winning Deer Burger
Ingredients
1. 2 tbsp olive oil
2. 2 lbs ground venison
3. 1 cup sweet onion diced
4. 1 tbsp garlic minced
5. 3 tbsp taco seasoning
6. 1/2 tsp kosher salt
7. 1/2 tsp ground black pepper
8. 3/4 cups water
9. 16 oz frozen southern hash browns thawed
10. 1/2 cup sour cream
11. 1/2 cup mayonnaise
12. 14.5 oz can petite diced tomatoes
13. 4 oz can diced green chiles
14. 2 cups shredded sharp cheddar cheese
Directions
- Preheat oven to 375F
- Spray pan with baking spray..
- Heat skillet over med heat with 2 tbsp olive oil.
- Cook ground venison until browned.
- Add diced onion and minced garlic to the browned meat cook for 5 min until tender.
- Stir taco seasoning, kosher salt, and ground black pepper in meat.
- Add water to mixture and continue cooking on med heat until water has nearly evaporated and mixture has thickened.
- In bowl combine sour cream, mayo and half of shredded cheese, stir.
- Using 2nd bowl, combine diced tomatoes and green chiles, mix.
- Line the baking dish with the thawed Southern Hash Browns.
- Sprinkle the ground venison mixture evenly over hash browns.
- Spoon the tomatoes and green chiles over the meat.
- Spread sour cream mixture over tomatoes until completely covered.
- Sprinkle remaining cheese on top, bake 25 min until golden brown.
- Allow casserole to cool 10 min.
Award Winning Deer Burger
Wild Turkey Meatballs with JALAPEÑO Peppers
Award Winning Deer Burger
Ingredients
1. 1 pound ground deer meat
2. 1 egg
3. 2 tbsp breadcrumbs
4. ½ fresh Jalapeño pepper minced
5. pack of potato buns
6. can of French Fried Onions
7. 1 tbsp of a packet of McCormick's Applewood Montreal Marinade Mix
Honey Dressing
1. 1/2 cup of mayonnaise
2. 1/4 cup honey
Directions
- Mix Honey Dressing ingredients set to the side.
- Mix the ground deer with the egg, then add the peppers, bread crumbs and marinade mix.
- Form the meat into burgers.
- Place the burgers on a sheet of tin foil sprayed with spam or rubbed down with olive oil or butter.
- Place the tin foil on the grill.
- Cook each side 3-4 minutes until medium-well.
- Coat your buns with the Honey Dressing.
- Place the burger on the soft bun. (A soft bun does not over power the burger taste)
- Top with a hefty portion of the crunchy French Fried onions.
- Drizzle Honey Dressing over the onions.
- Serve, eat and enjoy.
Deer Turkey Chili
Wild Turkey Meatballs with JALAPEÑO Peppers
Wild Turkey Meatballs with JALAPEÑO Peppers
Ingredients
1. 1 lb of ground turkey meat
2. 1 lb of deer ground meat
3. 1 red pepper cut in small pieces
4. 1 can of mushrooms or 1 pack of fresh mushrooms
5. 1 onion cut in small pieces
6. 1 pack of chili mix Montreal Mix
7. 1 can of pinto or chili beans
8. 4 tablespoons of butter
Directions
- Heat pan to medium heat, add turkey meat, cook until browned.
- Once cooked drain liquid, put a paper towel on a plate pour meat on let paper towel absorb liquid set to the side.
- Cook deer meat until browned.
- Once cooked drain liquid, put a paper towel on a plate, pour meat on let paper towel absorb liquid set to the side.
- Put butter in the pan at medium heat, after butter melts add the onion, fresh mushrooms and pepper, cook for 15 minutes or until soft.
- For caned mushrooms add after the onion and peppers have cooked.
- Add your meat to onions, peppers and mushrooms, mix well.
- Add your beans mix well.
- Add your pack of chili mix.
- Let cook together on low for a half hour.
- Serve with saltines.
Wild Turkey Meatballs with JALAPEÑO Peppers
Wild Turkey Meatballs with JALAPEÑO Peppers
Wild Turkey Meatballs with JALAPEÑO Peppers
Ingredients
1. 1¼ pounds ground turkey
2. 1 egg, lightly beaten
3. 2 tablespoons breadcrumbs
4. ½ teaspoon black pepper
5. 4 teaspoon onion powder
6. ¼ teaspoon poultry seasoning
7. ½ teaspoon salt
8. ¼ cup milk
9. oil for frying
10. one fresh medium size jalapeño pepper minced
Directions
- Combining all meatball ingredients except the oil, mix well.
- Use a tbsp to scoop meat and roll it into balls, set on a baking sheet.
- Pour enough oil into a pan to come about halfway up the side of the meatballs. Heat the oil to 350°F.
- Brown the meatballs well.
- When the meatballs are all browned, drain the oil; you can reuse it later.
- serve over pasta.
Deer Tenderloins Wrapped in Bacon Stuffed with JALAPEÑO Peppers
Deer Tenderloins Wrapped in Bacon Stuffed with JALAPEÑO Peppers
Deer Tenderloins Wrapped in Bacon Stuffed with JALAPEÑO Peppers
Ingredients
1. Deer tenderloins
2. McCormic's steak seasoning
3. Center-cut bacon, cut in half lengthwise
4. 2 tablespoons honey
5. 1 teaspoon water
Directions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Season tenderloins with McCormick's seasoning
- Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
- Mix together honey and water in a small bowl. Set aside
- Place tenderloins on the preheated grill and reduce heat to medium-low.
- Close lid and grill tenderloins, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes.
- Move tenderloins to indirect heat and brush with honey mixture. Transfer to a plate and serve.