By Katherine Haddon
Take one dead badger, head and all, dust with flour and herbs, season and braise for five hours -- that's the recipe for a perfect stew, according to British roadkill eater Arthur Boyt.
From dogs and cats to polecats and mice, Boyt insists there is nothing tastier than scooping up a dead animal from the roadside and taking it back to his remote home in Cornwall, southwest England, to skin, gut and cook.
Boyt, 74, a nature obsessive whose house is dotted with animal skulls and taxidermy, has been eating roadkill since the 1960s and thinks more people should do the same.
"People say 'oooh, do you really?' when I say I'm having roadkill. I say 'well, if you tried it, you would probably enjoy it'," Boyt tells AFP as a batch of badger stew bubbles away in his kitchen.
"It's not in the taste of the food, it's in the head.
"It's a threshold you have to step over if you're going to eat this kind of stuff. You say 'OK, this is just meat.'"
The retired researcher's favourite dish is dog -- he has eaten two lurchers and a labrador which were hit by cars. He insists he tried to find the owners before eating them. More....