Maybe a decent burial in the backyard? If you could dig a hole deep enough.
Did I ever tell you about my wife's nadir as a County Veterinary Pathologist? She forgot to run a rabies titre on a dog they brought in, and I guess it bit somebody. She had to go out to the dead animal disposal company to look for the carcass. It was somewhere in a semi trailer filled with barrels of dead animals. It was about 95 degrees out, and even hotter in the trailer. She finally found it in a barrel topped with dead skunks!
The dog was negative for rabies.
It is regarded as a poor idea, by some, to start a gross out discussion among a mixed gathering with non-pathologists at dinner. Some Pathology residents become vegetarians for a while, after the Krogers meat counter remides you of work. Soon one starts viewing irregularities in their steak as lesions for diagnosis, trauma, tumor, infection etc. Weight loss is common, and blackened pork becomes de ri·gueur.
There used to be a vet clinic adjacent to the "authentic Thai restaurant". That brought humorous discussions. None of that butchered meat, all meat here died a natural death, tumor, infection, renal failure. Its only natural your cat dies, when it lives near a Thai restaurant, etc. Restaurant found new location.
Other sources of exotic foods, have not been ignored by sius vide chefs!
Matt's Food Blog
legs and arms of one badger: boned and cut into bite sized chunks, see above
one badger loin
200g streaky bacon, cut into lardons
some neutral oil (e.g.: rapeseed)
2 carrots, chopped into rounds
1 large onion, sliced
bottle robust red wine
500ml beef stock
1 tbsp tomato paste
3 cloves garlic, crushed
50g unsalted butter
teaspoon fresh thyme
1 bay leaf, sliced
250g fresh mushrooms
2 carrots cut into batons
50 grams butter, cubed
1) Preheat oven to 160°C
2) Saute bacon to render fat in pan, set bacon aside.
3) Add some oil and heat to nearly smoking and, in batches, fry the meat from the badger arms and legs until browned, set aside.
4) Fry the carrot rounds and onions in the oil until browned, add the garlic for the last few minutes.
5) Add the vegetables and reserved bacon to a casserole dish and add the tomato paste and herbs.
6) Cover this layer with a double layer of muslin then place the reserved badger meat in an even layer on top of the muslin.
7) Pour in the red wine and stock in equal amounts to cover the meat, season with salt.
8) Add the casserole, covered in foil to the oven and cook for 4-5 hours.
9) Whilst the braise is cooking, add the loins with the butter to a sous vide bag. Seal, and cook at 65°C for around 75 minutes depending on thickness of the loins – to achieve pasteurisation. Reserve.
10) When the meat is ready, cook the mushrooms and carrots.
11) Reserve the meat in a warm dish using a slotted spoon to remove it from the casserole dish, avoiding disturbing the muslin layer (and so avoiding the layer of aromatics from touching the meat).
12) Pour the braising liquid into a pan through a chinois lined with a double layer of muslin, discarding all the vegetables and herbs.
13) Reduce sauce by 25-50%, skimming off any scum that appears on the surface.
14) Thicken the liquid if necessary using method of choice, and season with salt, pepper and red wine vinegar if necessary, whisk in cubed butter.
15) Toss with the meat and warm through, adding the just cooked vegetables and the end, top with the (warmed if necessary) loins.
16) Serve to courageous, badger loving comrades, with a gorgeous rioja and some derring do.