Yesterday, during my morning commute I almost hit a squirrel on Damen when it darted out from under a car and stopped right before my tire. On my evening commute, the same happened on Clark, but with a pigeon.
My question is - what do you do if an animal is heading straight towards your wheel and you have no time to react? Those are busy streets and I'd like to avoid falling and, if possible, not kill the wildlife.
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i too recently been having issues with squirrel playing chicken and/or frogger lately. and ive had the occasional rat.
the philosophy here should be much like with driving and small animals. do not brake, do not jerk the wheel or swerve. you are only likely to injure yourself or someone else around you, or worse - stear into a car. like chucko says, the animal will probably scram just in the nick of time.
with dogs - i thinking stopping is the general recommendation - looses their interest to chase. but if its a vicious dog out to kill, i would jump on a car and hope my u lock is handy.
Squirrel Jambalaya
1 Squirrel, medium
Salt and red pepper
3 tb Oil
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 Bell pepper, chopped
4 tb Parsley, chopped
2 c Uncooked rice, washed
1 1/2 c Water
2 tb SaltCut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. From www.wildliferecipes.net.
Casserole of Pigeons with Apples and Cider
serves 2 - 32 tbls butter
2 young pigeons
1 small apple, cored and sliced
1 small onion, sliced
1 tbls flour
3/4 pint stock
2/3 cup cider
saltpepper
1 bouquet garni
Melt the butter in a flameproof casserole or, heavy saucepan and brown the pigeons on all sides. Remove them from the pan and cut in half. Add the apple and onion to the pan and fry until lightly browned. Sprinkle over the flour and cook, stirring well, for 2 minutes. Gradually stir in the stock and cider and bring to the boil. Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender. Transfer the pigeons to a warmed serving dish and keep hot. Strain the cooking liquid and return it to the pan. Boil briskly until well reduced, then pour it over the pigeons. www.cookitsimply.com
I caught one on Video...
whoa
you didn't stop at all
good job !
S.Presley said:
I caught one on Video...
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