Doug Paine
I Ate Deer Roadkill and It Was Delicious
I recently attended an upscale version of the decades-old game dinners common in smaller New England communities, which offered the titillating promise of professionally prepared roadkill.
We Talked to the Vermont Chef Who’s Putting Roadkill on His Prix-Fixe Menu
Chef Doug Paine is working with a local water quality advocacy group and Vermont Fish and Wildlife to bring meat from local hunters—and local roads—to paying customers.
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