Quote:
Originally Posted by manaboutown
If one traps rats one might not want to throw them away. Apparently, in Bordeaux, alcoholic rats caught in wine cellars are treasured for their flavor. They are eviscerated, skinned and coated with olive oil and crushed shallots, then grilled over a fire of broken wine barrels. Yum!
Some recipes from around the world Cooking Rats and Mice |
Manaboutown, if I ever decide to eat Rat it would likely be this delicacy you speak of in this post. Rat from a wine cellar, Yum you say! The closest delicacy to cooked rat is cooked rattlesnake that my uncle brought to a party one year at a family gathering. He never told anyone what it was until much much later. I remember---it wasn't really that bad. Yum....