Does anyone have a recipe for rodent pie- I want something suitable to feed my new neighbours...?

Answer 1

The best rodent pie, obviously, includes a nice mix of several different rodents. Since rats are usually quite big and the flavor is rather over-powering, it's best to use about 1/2 rat per every 2-3 other smaller rodents. Mice are good and complement the rat quite nicely. Don't go crazy with any seasoning or spices. It's best to use about a table-spoon of rat poisoning. My real "secret" ingredient, surprisingly enough, is a cup of drano.
Best of luck to you, I'm sure those neighbors are going to be stunned with your genorosity.
♥♥

Answer 2

Use the recipe for any kind of chicken pie dish, substituting rodent meat for the chicken.

You can get your rodents from here: http://www.themousefactory.com/
They are purposely bred to be foodstuff. I'm sure the company will work with you to find the most suitable type of rat or mouse.

Don't call it a rodent pie in front of your neighbors. Refer to it simply as a meat pie. If they ask what kind of meat, tell them to taste it and guess. Chances are, they'll guess chicken. You need neither confirm or deny it. Just say something like, "Oh, I can't put anything past you!"

Answer 3

You could try this. If you can't find a muskrat the regular old rats will do. Wild rats are more gamey than store bought white rats.
Smothered Muskrat and Onions

1 Muskrat
1 tbsp Salt
1 quart Water
1 1/2 tsp Salt
1/4 tsp Paprika
1/2 cup Flour
3 tbsp Fat
3 large onions; sliced
1 cup 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 quart 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 saute 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

Answer 4

Squirrel Pie

3-4 squirrels - cooked and de-boned Large pot
1 large can mixed veggies, long cut (or frozen 10oz. pkg) Sauté pan
1/2 stick margarine Regular size pot
1 large onion Pie Shell
1 7oz. can mushroom pieces
1 Tablespoon Worcestershire sauce
1 Tablespoon Italian salad dressing
1 glove garlic (crushed)
1 ea. beef and chicken bouillon cube
1 Tablespoon flour
Salt and Pepper
Directions
Parboil squirrels until tender and pick meat off the bones (save 3 cups of the liquid)
Sauté onions, mushrooms and garlic in Worcestershire sauce, Italian dressing and margarine until tender
Boil saved liquid add salt & pepper then flour until thick (this is your gravy)
Put first pie crust in bottom of 9 inch pie pan
Mix squirrels and veggies together, add half the gravy and put into the pie shell
Put second pie crust on top, cut slits in the top and Bake 1 hour at 350 degrees
Serve with remainder of gravy over top

Answer 5

take five or six medium size rats garden or river variety are best as they are more resilient to poison and this softens the meat and gives it a game flavour all of its own.

gut clean and skin the rats and leave to soak for 24 hours in
rancid pond water until it turns green and smells of rotting flesh

drain and lightly dust with drain cleaner and fry gently until meat
is cooked all over, add sewer slime and caramelised toilet roll
lay in a pre baked regurgitated pie crust and cover in a garden compost crumble.
serve hot with salmonella sauce and fresh cigarette buts

Answer 6

Yeuch, that reminds me of that news article I saw last week - this chef person goes around collecting 'roadkill' and other dead animals to make pies and stuffings out of. He says he is doing it as a stance against obsence consummerism and I have some sympathy for his position - but I won't be accepting a dinner invitation round his gaff!

Answer 7

hey Roxie!
Enchiladas El Roof Rat"

6 corn tortillas 6 mice parboiled, stripped, boned, chopped, seasoned. 2-3 large red dried chilies soaked in water 5 min. l chopped green onion, cilantro for decorating. oil/onions. salt pepper to taste,
Make regular enchilada sauce by grinding the soaked chilies in the pot liquor, and straining well to separate the Chile skin from the Chile's red meat. Then, fry onions, throw sauce in for l minute. Set aside.
Heat tortillas on a greased skillet, drop into sauce until covered, pull out, then fill the sopping wet tortilla with about 2 -3 finely chopped or hand shredded roof rats, roll. Set rolls in a dish, line all six up. Pour remaining sauce on top. Decorate with any old cheese, l chopped green onion. Bake l5 min at 350 roof rats,
Entrecôte à la bordelaise This recipe was popular with Europeans during the middle ages, and the same is true today. Who among us hasn't been enchanted by the enticing aroma of roof rats roasting on an open fire?
rats are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots,
then grilled till tender and juicy.

Be sure to only select HEALTHY roof rats for your meals. Which rat YOU would rather eat?

How to Cure Rat Meat
This recipe was originally intended for wild game, such as venison or boar, but works surprisingly well with roof rat meat.

This is probably best with 9 -12 well aged rats. First you need a crock that is big enough to hold the rats you want to cure. First make the brine.

For three gallons of brine, add to your crock:
1 1/2 lb. Kosher Salt, 5 oz. Sugar, 2 Tbs. Peppercorns, 1 Tbs. Whole Cloves
6 Bay Leaves, 10 Tbs. Pickling Spices, 2 Onions, Sliced , 12 Cloves Garlic, crushed, 10 Small Hot Dry Red Chiles, and enough cold pure water to make three gallons.

Stir until sugar and salt are dissolved. Add rats, do not pack tightly, they need some room. A half ounce or so of Nitrate is protection against the possibility of Botulism. When the rats are in the crock, cover them with a plate, and put something on the plate heavy enough to ensure the rats will stay submerged in the brine. Tie a cloth over the top of the crock to keep out bugs. Store in a cool spot. Turn the rats every few days. A scum of white mold may form on top, but that is normal. The rats will be ready to cook in 2-3 weeks. What you don't use immediately freezes well.


ROOF RAT PIE Take 4 potatoes, boil, mash, season, add cream, line 8" pie shell with them.

Boil six medium sized Roof Rats.
If the rodents are the right size, you should have 2 cups of rat meat (depending if you've cleaned the carcasses well enough.) Season with salt, pepper, cayenne, add l cup blanched, chopped almonds, l cup cracker crumbs, l egg, (reserve l tsp for topping) making a burger. OPTIONAL: bell pepper, onions, cilantro, parsley, thyme, oregano, l can creamed corn.
Fill the pie. Cover with more potatoes. Use egg/cream to wipe down pie so it toasts brownish in oven. roof rats, roof rats, roof rats roof rats, roof rats, roof rats

Remember, a rabbit is just a big rodent. The taste of the flesh is identical. Ask any concentration camp visitor.
TIP: when cooking Roof Rats, pre-soaking up to 5 hours helps take away that pesky rodent flavor. AND the longer you cook it, with the other ingredients, the better.


Deep Fried Field Rat
4 mature rats or 8 small rats
10-15 garlic cloves, crushed

2 tbs. salt

1/2 tsp. pepper Skin and gut the rats, removing the head and toes. Mix garlic, salt, and pepper into a paste, spread on the meat, then place in direct sunlight for 6 to 8 hours, until dry. Fry in deep vegetable oil for about 6-7 minutes, until crispy and yellow in color. Serve with sticky rice, sweet-sour sauce, fish sauce, or a hot chili paste, and raw vegetables.

Answer 8

They're usually served au nature, perhaps with a little bit of cheese between the teeth.

Answer 9

Tastes like chicken!

Answer 10

too late I'm your neighbour and I've already cooked some for you!