Just remember Halloween is close and you need something to give to the children which will not cause cavities
The following are recipes for Rat...
With respect to quantities, more is better, since rats are not (usually) large animals.
http://io9.gizmodo.com/5931901/recipes-for-the-post-apocalypse-how-and-why-to-eat-rat-meatRat Jerky
Created by Yuri Hart and Robert Pugh
15 Rats
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.
http://www.free-gourmet-recipes.com/rats-recipes.htmlRats Recipe:
Ingredients
Fresh rats
Fresh herbs
Cooking oil
Chilli peppers
Butter
Peanuts
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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Seriously now, you did copy these into your Prepper documents folder, right?
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