4 U Preppers - Recipes for the Post-Apocalypse: How and why to eat rat meat
........earlier editions of The Joy of Cooking contained instructions on the proper butchering of squirrels. But rodents have fallen out of favor in most Western cuisines, relegated to mere vermin. So how would you go about cooking a rat if you'd never tried it before?
Laura Ginn did just that recently, breaking her lengthy vegetarianism to how to butcher and prepare rodent meat. Ginn is an artist whose work largely incorporates survival skills such as skinning and tanning. (Those who are squeamish about the skinning and dismantling animals might want to steer clear of Ginn's photography, but it offers sober images of those skills at work.) She opened her recent exhibition, "Tomorrow We Will Feast Again on What We Catch," at New York's Allegra LaViola Gallery with a sit-down dinner where the star food was rat. Ginn attended the occasion, appropriately, in a dress made from 300 rat pelts.
.......So we fried them up in a pan, really simple, and dipped them in some sauce and tried them so we could really get the full flavor.
.......We did find that a smokey flavor, like smoking the meat and dehydrating it into jerky, is quite tasty. And then we also used a basil sauce on the roasted rats. I've also had rats prepared in Atlanta with a barbecue glaze that was made with moonshine and those were really delicious.
Created by Yuri Hart and Robert Pugh
1.Take all rats and with a smoking gun, smoker or cold smoker, smoke the rats with hickory until they have a smokey flavor.
2. Season the rats with salt and pepper. Line the rats on a grate with a sheet tray underneath.
3. Set the oven to 280 degrees, place the rats in the oven and cook for three hours, or until rats are crispy on the outside.
4. Let the rats cool, and then pull the meat off of the bodies into bite size pieces.
5. Serve meat at room temperature.
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