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Tallong Midge Orchid

The Survivors
by Greg Stone

Fire in the Bush
by Greg Stone

More Road Kill
by Phil Mosies

Injured Native Wildlife
Emergency Management

Goldrush Grog
by Phil Mosies

Spring Purples and Pinks
by Greg Stone

Road Kill Recipes
by Phil Mosies

Penrose General Store

The Spotted Gums
by Greg Stone

Winter Fires
in Tallong

More Road Kill Cookery
by Phil Mosies

I've had more than one request from one of our editors to do a follow up on my first ever story, Heritage Roadkill Cooking Class Edition One, so here it goes.

You must realise how hard it is to get fresh roadkill, armed only with a pushbike.

Hard you might say, but for some recipes, aside from freshness, minimal damage is required. In this first recipe, finding the ingredients would be rare, so to bring one home would be an occasion for a party, or repairing punctures on the pushie.

Toothpicks or Roast Echidna
You need to be pretty thick skinned yourself to have a go, but I suppose if it was a matter of survival it's good to know.

To soften its skin, place the echidna into hot water. Remove its head and feet, and skin it like a rabbit. After that you deal with it as you would a rabbit or chicken when roasting. Serve with candied sweet potatoes.

Barbecued Black Snake
This is a meal I have actually eaten at a mad Bush Party, during the '80s. This is another recipe that requires minimal damage for good results. The one that we ate was accidentally stepped on a few times (they weren't protected at that time).

Firstly, after making sure the snake is dead, remove its head a few inches behind the eyes. Slit the snake's underbelly and remove the vein. Peel the skin off like a rubber glove, exposing beautiful white flesh. Cut the meat into 4 inch long portions and chuck it on the barbie, splashing with generous amounts of white wine while turning, and in between mouthfuls...a good cook should never dry out!

Snake flesh has the taste of chicken and the flaky texture of fish, and cooks as quickly as fish. 5/5 Yum!

Kangaroo Tail Soup

  1 Kangaroo Tail
  2 litres Water
  1 Stalk Celery
  1 large Carrot
  10 Peppercorns
  1 large Onion
  30 grams Flour
  30-60 grams Dripping
  Tomato Sauce

Wash, scald and dry the tail and divide the large joints at the root and shake in the flour. Heat the dripping and brown the pieces of tail.

Add the water and gently cook for 4 hours, or until the meat is tender. Strain the stock into a large basin. Take out the pieces of tail and dip into boiling water to remove excess fat.

When the stock is cold, skim off the fat which will have formed on the top. Return the stock to the pan adding the vegies, salt, peppercorns and cloves. Cook until the vegies are tender and soft, press vegetables through a strainer, return once more to the pan and thicken with flour, which has been made into a thin paste with milk of water. Stir, and once more bring the soup to the boil.

Add the tomato sauce, simmer for a further 5 minutes so that the flour is thoroughly cooked, then serve the soup hot.

The pieces of Kangaroo Tail can be reheated in a thick gravy flavoured with a little walnut vinegar and served separately, garnished with chopped pickled walnut ...yum! .....and finally,a recipe where splatter doesn't matter, maybe a shovel on the freeway will save some time.

Roadkill Dog Biscuits

  500 grams minced raw meat (roo, deer, boar etc)
  2 kgs maize flour
  500gms chopped peanuts

Mix all the ingredients together with water to a dough consistency. Roll out to a 1/2 inch thickness, cut into long shapes and bake in a moderate oven until well cooked.

That's man and beast fed, now to wash it all down with some...

Pea Pod Wine or pea pod champagne

  2 kgs Pea Pods
  2 kg Sugar
 1 tspn Nutrient
 1 level tspn Wine Yeast
 10 litres Boiling Water

You rarely ever see a real pea pod, with our green peas coming frozen in packets. So in making pea pod wine, you get a chance to shell newly picked peas and make a fresh, light, hock-type white wine.

Boil the pea pods until soft. Strain, add sugar. When lukewarm, add a teaspoon of Nutrient and the teaspoon of yeast. Stir well. Allow to ferment for a few days then pour into fermentation jars, and cover.

To produce a sparkling wine, you will need to use champagne bottles. Use the ordinary corks, which you will have to wire down with either commercial wire tops (old champagne tops and wire) or with your own invention, the purpose is simply to retain the pressure created by the continued fermentation inside the bottle. Use aluminium foil to cover the tops of your sparkling wine bottles.

Bottle after fermenting in the jars, covered, in about 5 days and can be enjoyed in 3 months time.

Did you know?
Queen Elizabeth II has a cousin living here in Tallong?! I'm afraid can't tell you her name as I'm sworn to the official secrets act, but like most Aussie politicians I could be bought!

For any old recipes you can't find, drop me a line...

Phil Mosies
c/o Southern Highland Way,
Wingello Post Office,
Wingello, NSW, 2579

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