- Rat And Mouse Recipe
- Mice aren't that bad. Especially not with chiles and
tortillas! It's all how you look at them. When the big crash0 hits, you're
going to drool for any extra mice running around your house.
- RECIPE FOR "Enchiladas El Mouse-o EN EL HOUSE-O"
- 6 corn tortillas 6 mice parboiled, stripped, boned, chopped,
seasoned. 2-3 large red dried chiles soaked in water 5 min. l choped green
onion, cilantro for decorating. oil/onions. salt pepper to taste,
- Make regular enchilada sauce by grinding the soaked chiles
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 tbsps. mouseburger, 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.
- SHEPHERD's PIE
- Not every shepherd can dice a lamb every time his belly
rumbles. So many have learned to make do with DICED FIELD MICE.
- Take 4 potatoes, boil, mash, season, add cream, mash
some more, line 8" pieshell with them.
- Boil six medium sized mice. Rats are ok if you know what
they've been eating. No Buick upholstery or graveyards.
- If the rodents are the right size, you should have a
cup 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, l can of those crunchy chinese things, water chestnuts, chopped
olives, a dash of catsup or tomato sauce.
- Fill the pie. Cover with more potatoes. Use egg/cream
to wipe down pie so it toasts brownish in oven.
- Remember, a rabbit is just a big rodent. The taste of
the flesh is identical. Ask any concentration camp visitor.
- TIP: when cooking rodents, 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 the meat tastes.