There was a most entertaining discussion on a Radio 4 programme called Terrible Food in which Jonathan McGowan, an amateur taxidermist, described how he fed his (unsuspecting) guests a meal of spaghetti bolognese which he had made from owl meat. The owls were a Tawny and a Barn which he had found as road kill. Unfortunately, he didn’t include a recipe, but he might have enjoyed the following:
How to Cook a Chub:
“There is only one way to cook a chub and that is to lay him on a board and scale and gut him. Then carefully bury the body and cook the board”.
From “With Rod and Line in and Around Gloucestershire” by ‘Tight Lines’ 1937
How to Cook a Cormorant
“After dousing the bird in petrol and setting it on fire, burying it for a fortnight, then boiling in salt water, applying a paste of methylated spirit and curry powder and roasting in a hot oven for three hours, throw it away and then not even a starving vulture would eat it”
From “Countryman’s Cooking”, W.M.W. Fowler 1965