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Weird Rats Recipes

In some Asian countries, rats are eaten like chicken. Also, in parts of Africa, the giant rat, cane rat and common house mouse all grace the dining table and infact are very popular.

    How to cook rats?

    Rats Recipe:

    Ingredients

      Fresh rats
      Fresh herbs
      Cooking oil
      Chilli peppers
      Butter
      Peanuts

    Preparation:

  • Blow the rat skin with a blowtorch.
  • Leave rats to cool down.
  • When they are cool enough, clean the rest of the skin with a steel wool.
  • Eviscerate the rats and split them.
  • Put all the good rat parts in a jar, with the fresh peppers, herbs and oil.
  • Leave this for half an hour in the fridge.
  • Deep-fry until brown in a mixture of butter and peanut oil.
  • Serve hot with some crunchy peanuts.

    More Rats Recipes

    Bordeaux Grilled Rats
    Skin and eviscerate rats that live in wine cellars. Brush with a thick sauce that combines olive oil and crushed shallots. Grill over a fire of broken wine barrels.

    Stewed Cane Rat
    Skin 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 puree, hot red peppers, and salt. Simmer the rat until tender and serve with rice.

    Creamed Mice Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Dice a piece of salt pork or sowbelly 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 sauteed mice to it, and warm them in it for about 10 minutes before serving.

    From Canadian naturalist and conservationist Farley Mowatt:
    Drain the mice, dredge them thoroughly in a mixture of flour, pepper and salt, and fry slowly in the rendered fat for about five minutes. Add a cup of alcohol and 6-8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the mice to it and warm them in it for about 10 minutes before serving.

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