Here in southwest Louisiana both nutria and muskrat are available (cooked
and ready to eat) particularly at the Fur & Wildlife festival. I've had them
both. Keep in mind that these animals are often caught in  Victor type leg
traps and consequently their meat is infused with massive amounts of
adrenalin as they struggle to free themselves (if they don't drown quickly).
I've been told that affects the flavor. Wasn't my cup of tea. 

 

GeoC 

 

-----Original Message-----
From: Ted Samsel [mailto:tbsam...@infionline.net] 
Sent: Thursday, June 21, 2007 9:11 AM
To: Texascavers@texascavers.com
Subject: Re: [Texascavers] RE: [How to cook bats]

 

Nutria can be quite tasty... and muskrat is available in fishmarkets around
Chesapeake Bay (esp. Baltimore) and Detroit during Lent. 

T.

 

-----Original Message----- 
From: Allan Cobb 
Sent: Jun 21, 2007 10:04 AM 
To: mark.al...@l-3com.com, Texas Cavers 
Subject: Re: [Texascavers] RE: [How to cook bats] 




While I haven't eaten a rat (that I know of), I have eaten other larger
members of the order Rodentia.  They really don't taste like chicken.  I
would describe taste more like lean pork.  :-)

 

Allan

----- Original Message ----- 

From: mark.al...@l-3com.com 

To: Minton, <mailto:mmin...@nmhu.edu>  Mark ; Texas Cavers
<mailto:Texascavers@texascavers.com>  

Sent: Thursday, June 21, 2007 9:01 AM

Subject: RE: [Texascavers] RE: [How to cook bats]

 

Tastes like chicken!

 

(You knew this was coming)

 

 

Mark A.

 


  _____  


From: Minton, Mark [mailto:mmin...@nmhu.edu] 
Sent: Thursday, June 21, 2007 8:56 AM
To: Texas Cavers
Subject: [Texascavers] RE: [How to cook bats]

      Don Cooper said:


>You'd think RATS, instead would yield a whole lot more meat...

 

      I suspect the bats they're eating are the large fruit bats and flying
foxes, not the little guys we're used to.  And people do eat rats.  I don't
know about in Asia, although I suspect they do, but definitely in southern
Mexico.  In Chiapas cavers have seen rat on a stick, cooked and ready to go
like a kabob, in the markets.  Mmm!

 

Mark Minton





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