210 THE ANGLER AND HUNTSMAN 



the place where the animals are killed a large supply of 

 meat might be obtained." 



Wild Burro Steak, a la Shashlik: 



The little wild burro has become a pest in certain parts 

 of Arizona. These long-eared brethren are not exactly 

 wild, for the very good reason that they do not possess 

 enough energy and spirit to be inclined that way. The 

 mountain valleys of not only Arizona, but of New Mexico 

 and northern Mexico are overflowing with droves of bur- 

 ros. They infest the mining camps and ranches and are 

 pronounced by those who should know as a nuisance. Hun- 

 dreds of them are annually killed for their hides and grease, 

 and for the sport they afford in running them or stalking 

 them. 



A famous Russian traveler, Dr. C. C. Young, who has 

 lived in the southwest for some few years, suggests that their 

 meat be used for food. Dr. Young states he has eaten the 

 flesh of camels and various breeds of sheep and that these 

 do not compare favorably with burro meat. 



1 i So far as the meat of the young burro is concerned T. 

 can only state that I have eaten it for months and like it, ' ' he 

 said. 



"A fat burro about 1 year old furnishes a steak that 

 will satisfy the taste of the most fastidious, especially if pre- 

 pared in 'shashlik' fashion, which means that after the 

 steak has been cut into short pieces and properly seasoned 

 it is put on a spear and placed into the low flame of burning 

 saksaul until done. 



" Burro shashlik is not as delicious as shashlik made of 

 Karakul mutton, but it is good enough for anybody, and for 

 that reason I cannot understand why there exists so much 

 aversion to burro meat in this southwestern country, es- 

 pecially when one bears in mind that there is no cleaner do- 

 mestic animal in existence than the burro. 



