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Backyard Business Conclave at the Road Kill Cafe, Podunkville, U.S.A., May 30

May 20, 2011

Tony Knight, the founder of Knight Rifles, started his business in a small shop beside his house.

 Listen as the Professore Luigi “Bubba” Pasquale of the University of Padua in Italy returns home to Podunkville, U.S.A., and tells the locals how they can prosper by starting their own businesses in this age of the Internet and world-wide connectivity. Step-by-step, the distinguished Professore explains how to conceive of a business, plan it, finance it, tweak it, make it a success and ultimately sell it or give their businesses to their families or workers.

 Brother Smith contributed a fresh deer from Interstate-20 and explains the process of salvaging road-killed deer for family meals as well as some of the potential health, legal and social implications. Quick recipes are given for fried deer backstraps, butterfly steaks with basil and rice, deer stew, roasted deer and deer sausage made from the roasted meat of frozen deer hindquarters. The cooking section is sponsored by SIN, Synthetic Industrial Non-Nutritives, Inc., the company that gives you the butter, salt and sugar taste that you crave made from the best of coal tars, petroleum and agricultural waste by-products.  

In some states a person cannot salvage a road-killed deer even if it expired in his front yard.

This show is now available under “archived shows” tab on the host’s WebTalkRadio.net show page. Click this link to take you there:   http://webtalkradio.net/shows/hoveys-outdoor-adventures/.

  State laws regarding the utilization of dead animals recovered from public roads vary considerably. In some states it is a felony to salvage such animals, in others they may be utalized,  provided that special tags are possessed which are given out by the state law-enforcement officers and in a few the deer is awarded to the driver in partial compensation for the damage done to his vehicle.

  Most people have no problems with a person taking an already dead deer from the public right-of-way and salvaging it to feed his family if he, or she, is willing to put up with the fuss, mess and trouble of dealing with it. From a health point of view, there is little or no difference from dealing with a deer that has been killed with a vehicle from one that has been shot and recovered some hours later. As with all game, it is wise to wear gloves when working with such deer, they carry fleas and ticks that may transmit diseases and the general “yuk factor” dictates that deer with internal body damage be processed out of sight (and smell) of those family members who might be expected to eat it.

  Deer meat that has been “bloodshot” may be boiled for pet foods as can the animal’s bones. Often up to 70 percent of a road-killed deer can be salvaged for beneficial consumption. The offal that cannot be used may be put out in an open field for the benefit of buzzards and other scavengers.

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