You never owe a dime. There's always a stump, a fallen tree, a rock, or a patch of grass waiting to seat you.

Roadkill is healthy meat. It's cage-free, free range, and antibiotic clean.

Here are a few rules before you snatch that squirrel carcass off the highway:

1. Shop for roadkill on roads you travel daily. If the roadkill wasn't there yesterday, chance are it's OLD! Only nab the fresh stuff. The old roadkill will be recognizable by bloated, maggot filled insides, a rotten smell, and may look sick or already have ruptured organs. Roadkill with rigor mortis will still cook up tasty 1 day after death in the hot months, 3-4 days after death in the cold.

2. Clean and butcher the meat. This is a lot easier with a squirrel or pigeon than it is a deer, so if you're still learning to cook & clean for yourself, start small.

3. Cook the meat over a spit or take it home to be enjoyed by the whole family. They will thank you for it, and so will your wallet!