That’s not chicken!
Ah, but how can they be sure it was roadkill? Did they see tire tracks down the back? In some countries, tail, foot and leg are delicacies!
Even worse that watching commercial sausage being made, is watching your restaurant cook prepare Moo Goo Gai Pan.
Probably happens more than we realize. How many times at chinese restaurants does the meat taste a little different than just regular chicken or beef?
Oh that’s all right.
Just eat around the tire tracks.
/s h/t Paul Shanklin
Maybe instead of bamboo shoots they wanted Bambi shoots in the chow mein.
How you rike browfish?
I don’t quite get the outrage. It’s a kitchen, right? Deer can be cooked, right? Do they have no right to use their commercial kitchen to cook up a deer? Deer isn’t poison.
Why assume they are selling it to people? I think it would be pretty hard to disguise venison as a chicken breast.
“...when she saw a dead deer being wheeled into the kitchen...”
How’s this dimwit know it’s ‘road kill’?? Bow season for deer has been open since Sept 1st and runs straight thru to mid January.
Never order a sheet-cake in Mexico.
I one collected a road-kill deer, very fresh, and obtained a permit for it (possible in NJ). With the help of a friend, we cleaned, bled, and hanged the deer, then took it to a local meatpacker.
It was great meat: tender, and low in fat content. There is no reason that this should not be permitted. The roadkill must be obtained quickly, and handled well, though; so it is best if the consumer does his own.
Even better would be to allow certain game to be sold in restaurants. We need some control on the overpopulation of deer and Canada Geese, especially.
A family member who was stationed at Fort Knox warned us basically to not eat at ANY restaurants within fifty miles of his post.
NO PROBREM. WE CREAN IT UP IN 10 MINUTE.....
There was an Asian restaurant in the local area back in the early 80s that was receiving rave reviews from the food critics.
At the same time a lot of pets (cats and dogs) were coming up missing with nobody able to figure out why.
A trash collector discovered the connection behind the building in the form of cat and dog carcasses.
Seems the eatery owners paid someone to deliver “authentic” protein sources to them; they skinned the animals, sold the pelts to a company that made linings and cuffs for gloves and used the meat and I guess other parts in the entrees.
There was a lot of retching from the food critics for a while after and it took a while for the legit restaurants to rebuild the reputation of oriental food.
What’s wrong with a dead deer? I like have one in my barn with some frequency. If the joints swing freely and the flesh is still resilient when pressed with thumb, go ahead and cut ‘er up. Just be sure to trim the damaged meat from the vehicle impact though, and it should be good to go.
Seems some of the kitchen staff (from south of the border, of course) came across a road-kill deer and decided to bring it in for butchering. They weren't going to serve it at the restaurant but were going to take it home instead. The kitchen was just a convenient place to butcher it. (So they said...)
Here in Indiana, some people actually get on a "call-list" for road-kill deer from local law enforcement.