Chiens, chats, furets, souris, rien n’est plus savoureux, selon ce chercheur à la retraite de 74 ans, que de ramasser l’un de ces animaux sur le bord de la chaussée et de le ramener dans sa maison de Cornouailles (sud de l’Angleterre), d’ôter la peau, les viscères et de le cuisiner. Cet obsédé de la nature, dont la maison est truffée de crânes d’animaux et de bébêtes empaillées, se régale de ces mets insolites et peu ragoûtants depuis les années 1960. Et encourage tout le monde à s’y mettre.
Devant la moue dubitative des personnes à qui il confie son étrange habitude, il rétorque: «Eh bien si vous goûtiez, vous apprécieriez probablement!» «Le problème n’est pas le goût de la nourriture, c’est dans la tête», estime-t-il, alors qu’un ragoût de blaireau mijote. «Il faut sauter le pas. Il faut se dire: «OK c’est juste de la viande», conseille-t-il. Il confie également que son plat préféré est le chien. Deux Lurcher (croisement avec un lévrier) et un labrador ont déjà fini dans son assiette. Cependant, gentleman, il précise qu’il tente toujours de retrouver les propriétaires avant de déguster des chiens.
«J’ai mangé des choses qui étaient vert foncé et qui puaient»
Il compare la saveur «ronde, lisse et douce» de la viande de chien à celle d’agneau, et conseille pour l’accompagner «un vin rouge, comme le Chianti par exemple». Si les chiens ont ses faveurs, son congélateur regorge également de buses ou d’orvets, signe de l’éclectisme de ses goûts. Il n’a pas davantage de réticences à manger de la viande faisandée, affirmant avoir cuisiné des blaireaux qui étaient morts depuis deux semaines.
Seule contrainte dans ce cas-là: retirer, préalablement à la cuisson, asticots et autres tiques, précise-t-il. «J’ai mangé des choses qui étaient vert foncé et qui puaient. Si vous cuisinez bien, la pourriture ne gâche pas le plaisir de manger l’animal», affirme-t-il. «Je n’ai jamais été malade après avoir mangé des animaux écrasés. Des personnes ont mangé ici et ont été malades en rentrant chez elles, mais je suis sûr que c’était autre chose», a-t-il encore confié, sûr de lui.
«Ce n’est pas mauvais»
Alors qu’il met la dernière touche à son ragoût de blaireau, Arthur Boyt précise ne manger que des animaux heurtés accidentellement et dont il a lui-même ramassé la dépouille. Il ajoute par ailleurs qu’il ne peut cuisiner ces animaux qu’en l’absence de son épouse… végétarienne. «Elle va rendre visite à sa mère une fois par semaine. Donc, si elle y passe la nuit, c’est une grande opportunité pour moi de festoyer», explique-t-il. Ce soir, il a invité un ami pour partager son dîner. Daniel Greenaway, âgé de 17 ans, est impatient de déguster son premier blaireau braisé. «Ça va être intéressant. On m’a dit que c’était bon», lâche cet apprenti-maçon, assis à la table à manger.
Son hôte soulève le lourd couvercle de la marmite, se réserve la tête de l’animal avant de servir à son compagnon quelques morceaux de choix. Il garnit l’assiette d’épinards crus et ouvre une bouteille de Rioja, un puissant vin rouge espagnol. Son invité pioche nerveusement dans son assiette avant de reconnaître que «ce n’est pas mauvais». «C’est très tendre, c’est une viande épaisse comme du gibier», se réjouit à ses côtés Arthur Boyt. «C’est sucré, salé, bien assaisonné. Oh, et voici la première des glandes salivaires, miam, miam!», s’enthousiasme-t-il.
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Source : 20 Minutes
Attention, ce diaporama contient des images susceptibles de heurter la sensibilité des enfants et de certaines personnes.
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt holds the cooked skull of a badger at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- In this posed photograph, a dead polecat is shown on the roadside near to the home of self -proclaimed « Roadkill Connoisseur » Arthur Boyt in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt poses with a dead polecat near to his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt prepares a dead polecat at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt poses with a dead hedgehog at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt holds the cooked skull of a badger at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- A meal based around a badger’s skull is shown on the dining room table of self -proclaimed « Roadkill Connoisseur » Arthur Boyt in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt sits near to a selection of stuffed animals and birds at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt poses with a dead buzzard at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt poses with a dead polecat near to his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt poses with a dead polecat at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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- Self -proclaimed « Roadkill Connoisseur » Arthur Boyt poses with a dead polecat at his home in Davidstow in Cornwall, England, on September 10, 2013. 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. AFP PHOTO/Katherine HADDON – TO GO WITH AFP STORY BY KATHERINE HADDON
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