I've never eaten rat or mouse, but I have had squirrel and nutria.
It tastes a lot like rabbit.
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I've never eaten rat or mouse, but I have had squirrel and nutria.
It tastes a lot like rabbit.
I've heard a lot of good stuff about rabbit stew. The animal/thing must taste awesome... :2thumbsup:
Rabbit stew is indeed tasty. Cheap as chips at £2 a throw as well in these belt tightening times. Yummy!
Just found #5, again behind the freezer. Cause of death, a caved in head. :laugh4:
It isn't for everyone, the meat is a bit slimy and it has a rather distinct taste. Not too fond of it myself really.Quote:
Originally Posted by Methuselah
Domestic rabbit has a texture similar to other herbivorous small animals or chickens (though more like a mixture between pork and chicken), and isn't overly greasy. Wild hare can be a bit greasy, or more so the fat isn't considered pleasant by some.Quote:
Originally Posted by Fragony
This is a common problem with much wild game. To alleviate this issue there are a few options. 1) Skin the animal before cooking. 2) Soak the carcass in a Brine solution before cooking. This allows salts to bond to the fats, and gives it a more pleasant flavor.
... Dude, you are waaaay too soft. We should go hunting and whoring sometime. Maybe the masculine activies will harden you into a man. :clown:Quote:
Originally Posted by Fragony
Thx for the tip, Yoyoma. Btw, what's a Brine solution?
Brine = salt + water.Quote:
Originally Posted by Methuselah
Thx. Why didn't he say so? I speak English, not gibberish! :clown:
Quote:
Originally Posted by Methuselah
Ewe spk sumthn.
Quoi? :laugh4:Quote:
Ewe spk sumthn.
Anyway, Brine is the common term in cooking, so you might as well start learin' proper.
What does learin' mean in cooking? Does it involve tasting three ingredients, seeing which is the most palatable, and opting for the preferred two?Quote:
Originally Posted by Yoyoma1910
Quote:
Originally Posted by Pannonian
In my culture it means taking things that no one else will eat, and making them the most delicious thing on the planet.
A cajun giving cooking lessons to yankees and europeans. This can only go awesome.
Yeah, the art of cooking swamp creatures so they don't taste like mud and rotting vegetation. Pass the cayenne pepper I guarantee.Quote:
Originally Posted by Strike For The South
#6.
We're discussing culinary nuances in a thread about catching rodents, what do you expect?
Anyway, here's a recipe I found from a Canadian classic: The Northern Cookbook, which if you can ever get a hold of has recipes for all sorts of crazy criters, from Skunk to Reindeer to Grizzly Bear!
Personally, I'd take this recipe in another direction, and it isn't my favorite, but this seems like a good neutral recipe. It will also give you a good start in small game and trap mammals. Note, as I had mentioned with hare, it says to skin the animal, remove the fat, and use a brine solution.
Feel free to suppliment Muskrat with whatever small game or trap animal you happen to catch (such as hare).
Smothered Muskrat and Onions
1 Muskrat
1 tb -Salt
1 qt -Water; Canadian qt=5 cups
1 1/2 ts -Salt
1/4 ts Paprika
1/2 c Flour
3 tb Fat
3 lg Onions; sliced
1 c Sour cream
Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg.
Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt
(Imperial qt = 5 cups) water. Drain, disjoint and cut up.
Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake
until each piece is well coated.
Melt fat in heavy fry pan, add the muskrat pieces and sauté slowly until
browned.
When meat is browned, cover with onions, sprinkle with salt and pepper and
pour the cream over.
Cover fry pan and simmer for 1 hour.
SERVES: 4
but..... :sweatdrop:Quote:
Originally Posted by Methuselah
Yeah, I know. Life is good! :laugh4:Quote:
Originally Posted by Fragony
:laugh3::laugh4::laugh4::laugh::laugh2:Quote:
Originally Posted by spmetla