How to Cook Up Road kill

Every once in awhile someone in the family
is unfortunate to hit a critter with his truck,
this is how I cook up the road kill.
Whether it be a deer, possum or a squirrel.

Instructions:
I butcher the game and put it into the stock pot to boil.
I add water just to cover the carcass.
It boils all afternoon and evening,
we check every few hours to add a little more water,
when I go to bed I take it off the wood stove.
In the morning my DW lifts out the carcass
and pulls any remaining meat off the bone.
Most of it falls off easy when you lift the carcass.
We strain the meat and chop it into tiny pieces,
and return it back to the stock pot.
Then we add garlic, leek, and onions;
and some mint, thyme, rosemary, and oregano.
We let it boil for an hour [to blend the flavors],
before putting in carrots and potatoes.
When the carrots and potatoes begin softening,
we add barley, just enough barley so that once it begins
to expand and absorb the water it will thicken the stew.