I’ll try the grilled rat with the mango salsa…

Print Friendly, PDF & Email

Last autumn, I conducted a cooking demo on a show called Northwest Afternoon. The producers wedged my segment between a fashion show of easy-care women’s suits from J.C. Penney (they could be put into the washer and the dryer) and a guy named Cody Lundin. Cory planned to offer daytime TV viewers post-natural or nuclear disaster survival tips from his book, When All Hell Breaks Loose. Hearing that my book had recipes, he walked over to me in the studio in all his aging surfer glory — barefoot, with long blonde braids — and opened to this photo of a cooked rat carefully presented on a platter with a garnish of romaine lettuce and tomato.

“Rat has lots of protein and not very many bones. They’re not bad tasting, either,” he said. I simply nodded. After all, what is the appropriate response?

Grilled rat, photo courtesy of Cory Lundin

I’d put that out of my mind until this week, when I stumbled across a Reuters report that stated “authorities in Bihar, one of India’s poorest states, are asking rich and poor alike to switch to eating rats in a bid to reduce the dependence on rice. They even plan to offer rats on restaurant menus.”

For most of us, the idea of eating rat seems heroically unpleasant. But when one stops to consider the distasteful things that Anthony Bourdain cheerfully eats for kicks, one must reevaluate what constitutes the threshold of “too disgusting” when it’s a matter of staving off starvation.

The poor in third world countries consume rats as a regular part of their diet, notably in Africa. Certain types of rat are staples of even wealthy diners in Asia. A CNN report this week covered a family in Zimbabwe as the mother prepared a trio of field rats for her children. (You can watch video of her catching them here.) On his site, Weird & Different Recipes, Bert Christiansen cites this passage from the 1979 book Unmentionable Cuisine: “Brown rats and roof rats were eaten openly on a large scale in Paris when the city was under siege during the Franco-Prussian War. Observers likened their taste to both partridges and pork.”

A friend from Florida remarked this week that he’d eaten squirrel growing up. Someone in his family used to shoot it and prepare it. Squirrels strike me as an awfully close genetic neighbor to the rat; they just have cuter tails.

Is it wrong? Should we be appalled? On the cautionary side, rats do have a reputation for ferrying unpleasant diseases. In an effort to survive, like many of us, they make poor food choices. How would someone foraging for dinner know that the rat feasted on poison hours earlier?

In researching this, I stumbled onto a clip from a Travel Channel Show called Culture Shock. The people in one part of India would never consider eating rats — they worship them. How much do they worship them? They drink liquids studded for their feces as part of a religious ritual.

I’ll let you ponder, and leave you with a link to a couple of rat recipes. Personally, I’d deep fry them and serve with hot chili sauce. They can’t be any more difficult to bone than a quail. But there’s no way I’m eating the feces. Sorry.

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

Leave a Reply