That’s actually a tough one. I know when I’m feeling all fresh-kill-craving-y, I just attack a fruit like a mango or a peach or something like that, because if it’s soft enough it feels squishy and is easy to tear apart. Or throw together a quick meatloaf to put in the slowcooker.
The slowcooker one would be especially rewarding if you put the meatloaf in before school/work/at the start of your day, so when you’re done doing your daily things, it’ll be like a reward when you come home? And I know that’s how I’d feel about an after-hunt kill.
So I guess those are two quick ideas?
I’ll try finding more for you, darling. And thank you very much, by the way! <3
Creative suggestion! -Fox
Before someone like me freaks out at the photo I swear to god it’s just cake and chocolate and shit like that. I swear.
Thorax Cake by Barbara Jo
” The plan was for each organ to be made out of a different kind of cake and to secrete a different color of fluid when it was cut into. Previous heart cakes have bled fresh, homemade raspberry sauce. This year I made raspberry, strawberry, kiwi, mango, and blueberry sauces. Sadly, the organs didn’t bleed as well as I had hoped when I cut the cake, as each organ was relatively small and couldn’t hold much sauce. Also all the moving around after filling the organs made it hard to keep the sauce contained in the little cavities I hollowed out. The heart bled pretty well, but the other organ fluids weren’t very dramatic. On the bright side, there were lots of leftover sauces, which were all quite delicious. But I’m getting ahead of myself. My intended organ-cake-sauce combinations were as follows.
Heart – orange cake with raspberry sauce
Lungs – apple spice cake with strawberry sauce
Kidneys – orange cake with blueberry sauce
Stomach – ginger cake with mango sauce
Liver – chocolate cake with kiwi sauce
Small Intestine – jelly roll with red currant jelly
- white chocolate rib cage
- food coloring to paint the organs
- buttercream frosting blood
- little veins on the organs first with a piping bag, then put big globs of gore on the ribs with a knife
- a little spritz of corn syrup to give it that all-important oozing, wet look
The recipe and directions are very involved, so it’s best to click through the title link to see the pics and descriptions. :)
I can’t really handle how perfect this is. Like, it’s just sugar and flour and I’m gonna need to tag it as gore. That really appeals to me for some reason. I don’t even eat meat, what is happening.
Edit: I can’t stop staring at it…
My very first plucked roadkill pheasant! You can’t see it in this angle, but I’ve got my mini-funerary altar spread out over the kitchen windowsill. This is the bird that I’m currently preparing for a local giant who haunts a secret valley. (<- I’ve been talking about it on Facebook!)
Picture number two shows the same pheasant plucked, gutted, cleaned and secured with string for roasting. It was filled with a ripe lemon, seasoned with sea salt and garlic-pepper, and rubbed down with organic olive oil. We then barded the bird with welfare-assured streaky bacon (pheasant’s quite a lean meat, so it needs to be covered with fat to keep the meat moist while roasting), snuggly fit it amongst some local Scottish produce and seasoned the lot with rosemary and a splash of white wine.
DISCLAIMER: If you decide to reblog any of my roadkill pictures please keep all of the relevant information (i.e., name, title and Flickr link) with the image. (Why?)
Carrion really refers to meat in general, for most of us, because most of us do not kill our own food, and by the time we pick it up from the store it’s likely been rotting in storage for a little while (sorry, but it’s true). However, carrionkin with strong stomachs can take it a step further and go for a little carne a la car.
http://www.road-kill-cafe.com/roadkill.html (this is just good fun, I love the creative names for dishes)
For more information and recipes, just google ‘roadkill recipes’. That’s pretty much all I did! Happy hunting.