Rat meat is an unorthodox meat to grill, but it isn’t impossible. There are multiple different ways to grill rats, and many countries consider rat meat a delicacy. But it’s important to know how to find good rat meat to grill, and how to properly prepare the meat for grilling.
There are two main steps to grilling rats. The first step is to find good rat meat, and the next step is to skin and prepare it for grilling. Rat meat can be good to eat and provided needed sustenance if prepared correctly.
The following article is a brief guide on how to prepare rats for the grill. There are also a few different ways you can grill rats included.
To prepare rats for grilling, you need to find good rat meat and skin them properly. Skinning rats is very similar to skinning other animals, only you have to be a little more careful since they are smaller. And as long as the rat meat is not diseased or rotten, it’s good for grilling.
The best ways to find good rat meat are how it looks and how it smells. High quality rat meat looks very similar to rat meat. It has a pinkish red color to it when it’s raw, and has a golden brown color when it’s cooked.
If the rat meat is a vibrant pink color when raw, then it’s likely high quality rat meat. Poor quality or diseased rat meat usually has more of a yellow or green tinge to it, and is duller than good rat meat.
But the clear difference between good rat meat and bad rat meat is the smell. Good rat meat still smells like rat meat. Rats secrete an oil that smells similar to urine, but it’s less intense after rats are skinned and cooked.
However, no amount of cooking will be able to get rid of the smell. Rotten or diseased rat meat smells like decomposing meat, and you’ll usually be able to distinguish the good meat from the bad.
Skinning a rat is the next step to preparing rats for grilling. The steps to skinning a rat include the following:
- Lay it on a slight incline
- Make a cut starting from the tail and ending at the chin
- Cut down the inside of each leg joint
- Carefully peel the skin off
While you are skinning the rat, make sure no internal organs come into contact with the meat. If this happens, then the meat will turn rotten quickly. The easiest way to avoid this is to take out the organs and put them in a separate container as you go.
There are multiple different ways to grill rats, and each one comes from a different country. Grilling rats usually consists of brushing it with some kind of marinade or sprinkling some spices on it, and then serving it on a stick.
If you need to grill rat for survival or don’t have any other ingredients on hand, then it’s recommended to stick something through them and cook them over an open fire. The rat meat on its own is considered to be nutritious and taste good, as long as it’s fully cooked. You know the meat is finished when it starts taking on a light brown or golden color.
Depending on the country you get it from, rats are grilled with different ingredients. For example, the most common way to grill rats in China is to cook them on spits over an open fire. The rats are often brushed with a Moonshine glaze and some spices, then served on a stick as street food.
In European countries, rats are grilled over an open fire made from old wine barrels. The rats might also be brushed with a wine glaze, and the majority of rats often ate stray grapes or wine spills. Europeans considered these rats to be especially delicious, and it’s a favorite delicacy in some European countries.
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 purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice.
Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate for 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 sautéed mice to it, and warm them in it for about 10 minutes before serving.
Because some of you may have an aversion to cooking up rodents, here are a few tastier recipes that combine weird ingredients.
If prepared and cooked properly, rat meat can be a tasty and nutritious snack or meal. It’s a good meat to eat whether you need to get something in your stomach to survive, or you want to expand your palate.
You can also try different glazes and spices on rat meat until you find something that suits your tastes. As long as the rat meat is high quality and you properly skin the rat beforehand, it can be a delicacy.