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Bloody Jacky Faber Captain
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 Posted: Wed Mar 19, 2008 5:24 pm
Miller MasterpiecesReal Recipes for Rats from different areas How would you like your Millers this evening?  So, as it turns out, eating rats became very big in France during the Franco-Prussian War because the peasants had them in abundance. The custom stuck around...because apparently they taste good! Though the French seems to prefer wine rats instead of millers. This is a nifty site for dining on rats! http://www.lawrence.com/blogs/foodways/2003/mar/04/the_french/Stewed Cane RatSkin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice. Stuffed Dormice / Ancient Rome Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile. Roasted Field Mice (Raton de campo asado) / Mexico Skin and eviscerate field mice. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs." Farley Mowat also gives this innovative arctic explorer's recipe for souris à la crème.
Mice in Cream (Souris à la crème) Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving. http://bertc.com/cooking_rats.htmRat RagoutMarinate skinned tenderized rat in juniper berries, wild turkey, thyme, onions, celery and carrots for 8 hours. Drain, pat dry, sear disjointed rat in hot oil in skillet, add marinade and simmer until reduced by half. Add mouse sauce and simmer for 20 minutes. Serve with orzo pasta and cheese bread (This ones calls for "rodent" and "mouse sauce!") http://www.cooks.com/rec/view/0,1930,151164-243203,00.html
Grilled Rats a la BordelaiseAlcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broked wine barrels http://www.lawrence.com/blogs/foodways/2003/mar/04/the_french/
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Posted: Thu Mar 20, 2008 10:05 am
i think i'd prefer the livers you offered me in the introduction thread...
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Bloody Jacky Faber Captain
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Posted: Thu Mar 20, 2008 10:52 am
Ronylin i think i'd prefer the livers you offered me in the introduction thread... Well said, my friend, well said...
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Posted: Thu Mar 20, 2008 1:45 pm
their's something about that that just doesn't sound very yummy....
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NeferiouslyNotoriousWolfy Vice Captain
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Posted: Sat Apr 05, 2008 7:10 am
Hey you...
Though all very interesting and unique recipies, I don't think I'll be trying
any of them in the near future. I'm quite happy with the taste of poulty,
beef, and pork. ; )
...BAM! BAM! BAM!
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Posted: Sat Apr 05, 2008 4:58 pm
NeferiouslyNotoriousWolfy Hey you...
Though all very interesting and unique recipies, I don't think I'll be trying
any of them in the near future. I'm quite happy with the taste of poulty,
beef, and pork. ; )
...BAM! BAM! BAM! Same here...though I have had squirrel, moose, bison, duck, and practically live on venison sometimes. Given the choice between rancid burgoo or millers though, I would totally take the rats!
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Bloody Jacky Faber Captain
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NeferiouslyNotoriousWolfy Vice Captain
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Posted: Mon Apr 07, 2008 5:57 pm
Bloody Jacky Faber Same here...though I have had squirrel, moose, bison, duck, and practically live on venison sometimes. Given the choice between rancid burgoo or millers though, I would totally take the rats! Hey you...
o.o You've had more meat than I've even seen. I'm curious, what does
squirrel taste like? : ) . . . . burgoo?
...BAM! BAM! BAM!
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Posted: Tue Apr 08, 2008 11:12 am
NeferiouslyNotoriousWolfy Bloody Jacky Faber Same here...though I have had squirrel, moose, bison, duck, and practically live on venison sometimes. Given the choice between rancid burgoo or millers though, I would totally take the rats! Hey you...
o.o You've had more meat than I've even seen. I'm curious, what does
squirrel taste like? : ) . . . . burgoo?
...BAM! BAM! BAM! It's pretty good, light and chicken-ish. But I wouldn't make it a habit to eat. I prefer venison, which is redder and generally tastes better. Plus, my dad hunts so that's what we have! My uncle went moose hunting once, which is why I've had moose, and my grandfather tends to have odd meat at family things at his house. Oh and the bison came from my wild Mid-Western adventure on the Mississippi...
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Bloody Jacky Faber Captain
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Posted: Fri Apr 25, 2008 2:44 pm
wow i think im just gonna stay here and eat my chocolate popcorn.... alot of that doesn't sound that great.... ... ... ..
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Posted: Sun Jul 27, 2008 5:11 pm
Bloody Jacky Faber Miller MasterpiecesReal Recipes for Rats from different areas How would you like your Millers this evening? So, as it turns out, eating rats became very big in France during the Franco-Prussian War because the peasants had them in abundance. The custom stuck around...because apparently they taste good! Though the French seems to prefer wine rats instead of millers. This is a nifty site for dining on rats! http://www.lawrence.com/blogs/foodways/2003/mar/04/the_french/ Stewed Cane RatSkin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice. Stuffed Dormice / Ancient Rome Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile. Roasted Field Mice (Raton de campo asado) / Mexico Skin and eviscerate field mice. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs." Farley Mowat also gives this innovative arctic explorer's recipe for souris à la crème.
Mice in Cream (Souris à la crème) Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving. http://bertc.com/cooking_rats.htm Rat RagoutMarinate skinned tenderized rat in juniper berries, wild turkey, thyme, onions, celery and carrots for 8 hours. Drain, pat dry, sear disjointed rat in hot oil in skillet, add marinade and simmer until reduced by half. Add mouse sauce and simmer for 20 minutes. Serve with orzo pasta and cheese bread (This ones calls for "rodent" and "mouse sauce!") http://www.cooks.com/rec/view/0,1930,151164-243203,00.html
Grilled Rats a la BordelaiseAlcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broked wine barrels http://www.lawrence.com/blogs/foodways/2003/mar/04/the_french/ Excuse me for a second, *throws up* blegh!!!!!!!
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Posted: Sun Apr 12, 2009 1:34 pm
rats... u got 2 be careful when eating those cuz u dont know where they've been... sewers.... houses.... radioactive waste factories.... escaped from a medical testing facility.... *shudders*
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