Ian Cummings was cycling just outside Cambridge, England, when he noticed the freshly hit rabbit on the side of the road. “I sort of looked at it and looked at it, and then cycled on,” he says. But then, Cummings had a change of heart. He turned his bike around, brought the dead animal home, and cooked it into jugged hare — a traditional British recipe. “And it all kind of started from there.”
Since that first day when Cummings, a travel photographer based in the village of Wilbraham, wound up with a Goodyear-tenderized hare on his plate, he has gone on to become somewhat of a road-kill aficionado. From venison with cranberries and chestnuts to pappardelle con lepre, over the years his town’s roads have served him up some pretty delectable fares. But Cummings isn’t the only one out foraging the highways. There are plenty of road-kill enthusiasts on this side of the pond, too -- enough of them that there has been a trend toward states legalizing the practice, like when Montana made headlines by doing so last year. And now, a push to make road kill easier to take home is on the docket in Michigan.