Comments on: Rodents as Food

By: Cobra's Revenge

Cobra's Revenge — Fri, 01 May 2009 00:22:58 +0000

I’m looking for mongoose cooking recipies, & cooking history, please let me know if you can find anything.

By: Jeremy

Jeremy — Mon, 11 Feb 2008 16:08:10 +0000

On the subject of the arbitrary lines we make between food/ not food, the NY Times had a story yesterday on the merits of eating insects:

http://www.nytimes.com/2008/02/10/magazine/10wwln-essay-t.html?_r=1&ref=dining&oref=slogin

By: Rob R.

Rob R. — Fri, 08 Feb 2008 16:57:32 +0000

If you’re going to eat one kind of animal, why not try them all? We have lots of funny opinions about what is OK to eat and not.

By: Jeremy

Jeremy — Wed, 06 Feb 2008 16:15:54 +0000

There’s a story in today’s WSJ about how the bird flu scares (among a number of other forces) have increased consumption of rats in Vietnam.

http://online.wsj.com/article/SB120222488938344263.html?mod=hpp_us_pageone

By: mom

mom — Thu, 31 Jan 2008 21:35:01 +0000

I made the mistake of reading your post while eating (or trying to eat) my lunch. Not good timing! I remember once that your grandfather decided that he really wanted some squirrel to eat so he went hunting and shot himself a “mess” of them. My mother (your grandmother) then proceeded to cook them in the pressure cooker. I don’t remember much about how they tasted except that they were “gamey”. The thing that I do remember is that the house smelled of the squirrel for days and it was awful!

It was common among the poor rural folks in the area where I lived to eat all sorts of small animals including groundhogs, porcupines, and possums. The bottom line is that in days gone by people found whatever they could to eat and thought nothing of it.

By: intheyearofthepig

intheyearofthepig — Wed, 30 Jan 2008 15:53:27 +0000

ate some nutria sausage in Louisiana a couple times…tasted like sausage, probably had pork fat in it anyway.

squirrel in stew like burgoo or brunswick and roasted squirrel are, like most things, quite delicious if the hunter/cook knows how to cook them, but I believe some cases of Creutzfeldt-Jakob disease were traced to eating squirrel brains in Kentucky.

By: Jim

Jim — Wed, 30 Jan 2008 01:23:27 +0000

Not squirrel brains; just squirrel. Whatever cut it was, it was dark meat.

By: Martha

Martha — Wed, 30 Jan 2008 01:09:28 +0000

I just don’t think I could knowingly eat a rodent. I know it’s hypocritical, but ewwwwwwww. Of course, goodness knows what we’ve all had in school lunches and shredded and doused in sauce…..
Tofu, anyone?

By: SamChevre

SamChevre — Tue, 29 Jan 2008 21:26:37 +0000

Beaver might taste like pork to some people; I’d describe it as tasting like fish-flavored young beef. Groundhog is the animal that tastes like pork to me.