Rat Recipes
Rat is a common food in many places in the world and many Asian countries in particular. In some Asian countries, rat meat is so popular; it is even sold in supermarkets. Rats are tinned in the Philippines, sold as STAR meat (rats spelled backwards) in supermarkets, often eaten at weddings in Vietnam, and usually considered a delicacy by most South East Asians. One reason for this is because they are plentiful and generally easy to come by, so they make a good source of protein for people of all economic levels.
A specific reason for their popularity in Asia stems from the rat's affection for rice. Rice is a mainstay food staple in a vast majority of east and Southeast Asian countries; it is also grown agriculturally in large quantities. Rats love to get into the rice fields and eat as much as they can. This diet of rice and a relatively clean environment makes these rodents reasonably wholesome and safe to eat. According to many who eat them, this also makes them plump, tender, and delicious.
The problem with buying rat meat from the market is that there is no way to tell just where it may have come from. It might be a nice, chubby rat from a clean rice field, but it might also be a rat that has grown fat on garbage while living in city sewers.
DIFFERENT TYPES OF RAT DISHES
ROASTED FIELD RAT
Skin and eviscerate field rat. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs".
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 purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice.
GRILLED RAT
A recipe for grilled rats, Bordeaux -style, calls for the use of alcoholic rats who live in wine cellars. These rats are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.
STUFFED DORMICE
This dish involves dormice “stuffed with a minced pork and small pieces of dormouse meat trimmings, all pounded with pepper, nuts, laser (similar to fennel), broth.
- Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.)
- Stuff the mouse and sew them up.
- Bake them in an oven on a tile.
RAT IN CREAM (SOURIS À LA CRÈME)
- Skin, gut and wash some fat rat 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 rat, 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 rat to it, and warm them in it for about 10 minutes before serving.
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