A man from North Cornwall who has spent his life dining on animals killed on local roads says culled badgers should be given to the public - so they can eat them.
Arthur Boyt, 73, feasts on creatures killed by cars - including weasels, rats, hedgehogs, pheasants and squirrels.
Mr Boyt started his eccentric eating habits over 50 years ago and still regularly scoops up the flattened animals and cooks them.
He now says all the badgers which are killed under the Government culling scheme shouldn't go to waste - and should be served up on dinner tables, and has come up the a recipe for badger casserole.
He said: “I'm against the cull - but it would be ridiculous not to use the dead badgers. Badger makes a pretty good meal.
“I don't agree with the killing of badgers, unless scientists can prove without a shadow of a doubt that they cause harm to cattle.
“But I was left wondering, what are they going to do with the tonnes of fully edible badger meat from perfectly healthy animals they have shot?
“I've eaten badger for 55 years and I certainly haven't got TB. As with all meat you just make sure you cook it long and hot enough to kill any bugs.
“Badgers are fully edible, and their meat could be used to feed the hungry rather than being chucked in a furnace, I can't see any point in that.’’
Mr Boyt, a former civil servant and scientist, does not kill animals and all his free meat comes from the roads around his home at Davidstow on Bodmin Moor.
He lives with long-suffering wife Sue, 59, who does not share his taste in meat, because she is vegetarian.
Since 1992 it has been illegal to kill badgers in Britain - so the only way to get hold of one to eat has been by picking one off the road.
RECIPE FOR ARTHUR BOYT'S BADGER CASSEROLE:
Two badger hams, potatoes, broccoli, a big onion, sliced carrot, cooking oil, parsnip, flour, salt, pepper, spices tomatoes
Skin the badger, take off the hind legs.
Dredge the hams in seasoned flour, put a little oil into a casserole dish and lightly fry the meat on both sides. Remove the meat and fry the onion until it is golden. Slice the spuds and parsnip put them on the onion and chuck in the tomatoes.
Put the meat on top and pour on a cup of cider/wine/stock with the remains of the seasoned flour. Bring to the boil, cover and simmer for 5 minutes.
Place in a hot oven for 1-1.5hrs.
Add the chopped up carrots and put it back in the oven for half an hour.
Spoon off any fat or oil from the casserole and serve the meat on the bone with the sauce.