Beaver, muskrat, etc. as food

Charging Porcupines...

OFT II said:
"Through trial and error I found that a 12 gauge deer slug (or a .375 H&H) is best for this as it breaks them up and the pieces fall to the ground without too much delay..."

Do they ever charge when wounded?:eek:
Click to expand...

Only if you are standing under the tree.... :)
 
Bull Cook and Authentic Historical Recipes and Practices by George Herter has a recipe for musk rat; a co worker who ran a trap line brought some in and we tried it.......:( muddy, gamey, just awful
 
I'd jus' mosey on over to Iggy's and rustle me a scraggly little beef first. Then Iggy could hang me with a belly full of tenderloin.
 
Sebago Son said:
I never got within 10 feet of that pork-hog. Later that afternoon I looked down and there was a blood spot on my trousers. Sure enough a quill was busy digging itself into my thigh. Had a deuce of a time working it out with a sharp blade and a Leatherman tool...
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A real man would have cut it out with a hatchet.....
:p
 
Pop's2 said:
Bull Cook and Authentic Historical Recipes and Practices by George Herter has a recipe for musk rat; a co worker who ran a trap line brought some in and we tried it.......:( muddy, gamey, just awful
Click to expand...

Pop's2 comment about a "muddy" taste reminded me of the time I spent a day out snorkeling gathering up a passle of fresh water Mussels to try out. I could have saved myself a lot of effort and just scooped up some mud from the bottom of the lake and ate that. The taste would have had to be about the same.

After that I stuck to just collecting "Craw-Dad's" when not focusing on catching Fish or giggin' Frogs.
 
Sebago Son said:
it reminds me of Guinea Pig...
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Guinea Pig, hmmm, my 2nd favorite right after Hamsters, which tend to be a little more tender if you keep them off those exercise wheels.

I shy away from Gerbils, after all, one never knows where they may have been. :eek:
 
Anybody have a good cat or dog recipe?

(really evil of me, and likely to really get things rolling:D)
 
I posted this in a previous thread but this thread seems like a perfect fit so I'll post it again here.

A close friend once told me about something that happened while he was
serving in Vietnam as a member of the 5th Special Forces.

He and another 5th SF Trooper were sitting around a fire each cooking
a rat on a stick when a patrol came along that had a 2nd LT in charge.
This "Butterbar" came over by the fire and squatted down between the two "cooks" and asked,
"What ya cookin?" They answered, "Rat."

The Butterbar hesitated for a minute and then asked "How do you cook rat?".
My friend said that the way he asked the question was as if he wanted to swap recipes.
The two cooks responded, "On a stick.........over a fire."

The Butterbar hesitated again before asking, "What does it taste like?"

They answered, "Rat."
 
Sebago Son said:
Nope... but I hear'd they eat monkeys and silver-backed grillers in places here and there.... :)
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Is this for the hatchet/real man thang?
Really, really cold.
I thank I feel tha vapahs comin' on.
I may swoon.
Somebody fa-aaann me.
:D
 
I think cats are cooked like rabbit. At least they were sold as rabbits years ago in the neighborhood my grandmother lived in. I think all of the dog recipes are posted in Golden Gate park left over from the tent camps of the 70s.
Larry
 
How about Possum? I've heard they are good if you can get over the idea of eating a giant rat.
 
I've never eaten possum... but I had a chance to try possum on the half shell... that's armadillo in TX and OK! Kinda, and I said kinda, tastes like pork. :eek: At least that's what the other guys in camp said. I couldn't bring myself to eat a beastie that is known to carry tuberculosis! Those in the know say possum's pretty greasy. Not near as good as dog, though!
 
ogilvyspecial said:
I posted this in a previous thread but this thread seems like a perfect fit so I'll post it again here.

A close friend once told me about something that happened while he was
serving in Vietnam as a member of the 5th Special Forces.

He and another 5th SF Trooper were sitting around a fire each cooking
a rat on a stick when a patrol came along that had a 2nd LT in charge.
This "Butterbar" came over by the fire and squatted down between the two "cooks" and asked,
"What ya cookin?" They answered, "Rat."

The Butterbar hesitated for a minute and then asked "How do you cook rat?".
My friend said that the way he asked the question was as if he wanted to swap recipes.
The two cooks responded, "On a stick.........over a fire."

The Butterbar hesitated again before asking, "What does it taste like?"

They answered, "Rat."
Click to expand...

Is there an emoticon for LIKE?
 
As a young'un, I spent many summers on my uncle's farm, sort of forced servitude, and we had many occasions to eat groundhog, fried up tasting like ham, only a little gamier, but enough horseradish and it was fine. As far as eating cat, I spent a few years in northern Italy, and was told that right after WWII, the meat merchants were required to leave the heads on rabbits when they were hung up for display, because without a head, you can't tell the difference tween a cat and a rabbit. Pen-raised rabbit is really tasty, but wild rabbit needs a little help to be a fine dish. Still very edible, tho.
 
Sebago Son said:
Ummmm... I guess maybe I should have said Cavibera, which really are pretty good eating....
Click to expand...

Capybara? I think they reach maybe 60 pounds. Agouti are more hamster sized, but bigger.

I think they still sell chinchillas (sp?) for meat in Peru.
 
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