rat

[Onan 6]

Probaly taste like chicken

Whenever you ask some one what it tastes like,it's always chicken

But do let us know what it tastes like,you could be onto a winner.

[staffs riffraff 1,068]

we chucked one on the fire [bANNED TEXT] we were camping as kids and the meat looked tastey just like well cooked chicken but whether it tastes like it wont be me tryin fook that

[tb25 4,626]

we chucked one on the fire [bANNED TEXT] we were camping as kids and the meat looked tastey just like well cooked chicken but whether it tastes like it wont be me tryin fook that

al get one cooked up for ya to try raff

[irishnut 297]

i've a few recipes for rat. but first i must insist that you only use rats that have had their systems purged, by keeping them in captivity, feeding them only carrots and peanuts(increases the taste) and letting them drink only goats milk, the purging takes at least 3 weeks but can be longer.

recipe 1:

first you char the rat over a fire to singe the hair, gut it and remove its head and tail,

boil 2x 100g rats in 500ml red wine and 100ml vinegar, for 25 mins at a rolling boil, add 6 turns of ground black pepper, 2 pinches of salt. boil further for 1hr with the lid on, remove lid and allow the liquid to reduce, remove the rat meat, allow to rest.

to the reduced liquid add 1 heaped table spoon of cornflour and whisk in, thickening.

best served with mini corn on the cob, honey glazed carrots and champ.

 

recipe 2:

get 2 large rats, gut and skin, remove head and tail.

make a stuffing of 1 cup of brown bread crumbs, 1 hole egg, 6 earth worms around 3" long and a yorkie bar.

fill the stuffing into the rats, and tie the cavity with strong string,cover with tin foil, now cook in the oven at 140c in a fan oven for 45mins, remove foil, baste and return to oven uncovered for 15mins.

 

recipe 3:

get 3 medium young rats, blanche them, remove skins, gut, fill cavity with mature cheddar and a sprig of heather, wrap the rat in good smokey back bacon, place in a roasting dish, cover the rats in a nice dry white wine, add some black pepper, let them marinade for 36hrs, and eat raw.

 

recipe 4:

a very large rat is best, gut it, leave on skin, head and tail. place it in a slow cooker with normal stock veg, salt and pepper, and 25 habanero peppers crushed, and 1 litre of human breast milk, cook on auto, for 24hrs, remove the rats skin and crumble meat and return to pot for further 18hrs, when ready to eat mix in some sour cream, serve with fresh crusty bread.

 

hopes this helps, must admit that mouse tastes better, but it takes too many of them to fill the dish

forgot best recipe of all, marmalade glazed rat, simply skin and gut rat, power boil it for 23mins, then cover it in a good marmalade(my fave is whiskey) and roast it in a pre heated oven at 250c for 15mins, best served cold, with a stout glass of warm fermented donkey milk.

[Leewx 2]

i've a few recipes for rat. but first i must insist that you only use rats that have had their systems purged, by keeping them in captivity, feeding them only carrots and peanuts(increases the taste) and letting them drink only goats milk, the purging takes at least 3 weeks but can be longer.

recipe 1:

first you char the rat over a fire to singe the hair, gut it and remove its head and tail,

boil 2x 100g rats in 500ml red wine and 100ml vinegar, for 25 mins at a rolling boil, add 6 turns of ground black pepper, 2 pinches of salt. boil further for 1hr with the lid on, remove lid and allow the liquid to reduce, remove the rat meat, allow to rest.

to the reduced liquid add 1 heaped table spoon of cornflour and whisk in, thickening.

best served with mini corn on the cob, honey glazed carrots and champ.

 

recipe 2:

get 2 large rats, gut and skin, remove head and tail.

make a stuffing of 1 cup of brown bread crumbs, 1 hole egg, 6 earth worms around 3" long and a yorkie bar.

fill the stuffing into the rats, and tie the cavity with strong string,cover with tin foil, now cook in the oven at 140c in a fan oven for 45mins, remove foil, baste and return to oven uncovered for 15mins.

 

recipe 3:

get 3 medium young rats, blanche them, remove skins, gut, fill cavity with mature cheddar and a sprig of heather, wrap the rat in good smokey back bacon, place in a roasting dish, cover the rats in a nice dry white wine, add some black pepper, let them marinade for 36hrs, and eat raw.

 

recipe 4:

a very large rat is best, gut it, leave on skin, head and tail. place it in a slow cooker with normal stock veg, salt and pepper, and 25 habanero peppers crushed, and 1 litre of human breast milk, cook on auto, for 24hrs, remove the rats skin and crumble meat and return to pot for further 18hrs, when ready to eat mix in some sour cream, serve with fresh crusty bread.

 

hopes this helps, must admit that mouse tastes better, but it takes too many of them to fill the dish

forgot best recipe of all, marmalade glazed rat, simply skin and gut rat, power boil it for 23mins, then cover it in a good marmalade(my fave is whiskey) and roast it in a pre heated oven at 250c for 15mins, best served cold, with a stout glass of warm fermented donkey milk.

Too much time on your hands mate :laugh:

Or you have tried all of the above

[bert the fert 28]

thinking of giving rat a try as eny one else

 

 

Nay, lad ! PM me your address, i'll bake you a pie

[BEARINATOR 2,843]

i've a few recipes for rat. but first i must insist that you only use rats that have had their systems purged, by keeping them in captivity, feeding them only carrots and peanuts(increases the taste) and letting them drink only goats milk, the purging takes at least 3 weeks but can be longer.

recipe 1:

first you char the rat over a fire to singe the hair, gut it and remove its head and tail,

boil 2x 100g rats in 500ml red wine and 100ml vinegar, for 25 mins at a rolling boil, add 6 turns of ground black pepper, 2 pinches of salt. boil further for 1hr with the lid on, remove lid and allow the liquid to reduce, remove the rat meat, allow to rest.

to the reduced liquid add 1 heaped table spoon of cornflour and whisk in, thickening.

best served with mini corn on the cob, honey glazed carrots and champ.

 

recipe 2:

get 2 large rats, gut and skin, remove head and tail.

make a stuffing of 1 cup of brown bread crumbs, 1 hole egg, 6 earth worms around 3" long and a yorkie bar.

fill the stuffing into the rats, and tie the cavity with strong string,cover with tin foil, now cook in the oven at 140c in a fan oven for 45mins, remove foil, baste and return to oven uncovered for 15mins.

 

recipe 3:

get 3 medium young rats, blanche them, remove skins, gut, fill cavity with mature cheddar and a sprig of heather, wrap the rat in good smokey back bacon, place in a roasting dish, cover the rats in a nice dry white wine, add some black pepper, let them marinade for 36hrs, and eat raw.

 

recipe 4:

a very large rat is best, gut it, leave on skin, head and tail. place it in a slow cooker with normal stock veg, salt and pepper, and 25 habanero peppers crushed, and 1 litre of human breast milk, cook on auto, for 24hrs, remove the rats skin and crumble meat and return to pot for further 18hrs, when ready to eat mix in some sour cream, serve with fresh crusty bread.

 

hopes this helps, must admit that mouse tastes better, but it takes too many of them to fill the dish

forgot best recipe of all, marmalade glazed rat, simply skin and gut rat, power boil it for 23mins, then cover it in a good marmalade(my fave is whiskey) and roast it in a pre heated oven at 250c for 15mins, best served cold, with a stout glass of warm fermented donkey milk.

 

Some excellent recipes there for tb25 to try out, let us know how they taste tb25 mate

[craigyboy 1,274]

:sick:

Edited December 11, 2010 by craigyboy