Re: Rat problem
Posted: November 3rd, 2017, 5:32 pm
Thats great, how many rats have you fattened up and eaten. Seems like not just a fewred_yakker wrote:They are not that great grilled. They don't have enough fat, and the meat dries out really quick. I've never tried wrapping it in bacon, but it may be OK.GaryDroze wrote:I wonder how a grilled rat would taste...
Eating rat requires a few extra steps.
First, you have to use a live trap. Go to a pet store and buy a hamster/gerbil cage, water nipple, feed bowl, toys, etc...
Assuming you have a jar of bacon grease in the cabinet above your stove, soak some gerbil food in warm bacon grease overnight.
This is what you'll be feeding the rat for the next 6 months.
After 6 months, the rat should weigh between 8-10 ounces. If you can still make out his neck, he ain't put on enough weight yet.
Once your rat has reached full-eatin size, go ahead and put on a pot of water and bring it to about 185°. Rat is best scalded and not skinned.
I built myself a little rat guillotine to kill them quickly and efficiently, but this is where you can get creative and come up with your own method of ethical harvest. (BTW, save the heads for rat head cheese. It is a delicious snack that is surprisingly easy to make!)
Once the rat is scalded and gutted, you are ready to start preparing your meal!
Carefully carve the backstraps and tender-loins from the carcass and set aside.
Either discard the rest of the carcass, or place in the freezer to use later for soup stocks
Carefully slice the backstraps and tender-loins into 1/16 inch slices. Be sure to cut at a 45°angle, across the grain to ensure the steaks are tender.
Bread and fry with your favorite flour mix at 375° for about 4 seconds.
If you don't believe me, try it at Thanksgiving for the whole family. I promise, you will be the talk of the town for years to come
