4 Delectable Rodents and the Wines that Go with Them

Rodents have been tragically misunderstood. Not even a film Ratatouille could change a perception which all rodents have been vicious, sewer-dwelling beasts which feverishly gnaw upon everything from concrete to tellurian ankles.

I can safely contend which many Americans would rsther than find one upon a glue trap than a cooking plate. That is unfortunate, since throughout a world, there have been alternative species of rodent which dont share a inhuman appearance of their far distant cousin, a rat, as well as instead live much some-more cleanly than industrially raised chickens. These 4 have been not customarily some-more dainty than boring ol chicken breast, though also prolonged for favorable wine pairings, which I include for your dining pleasure.

Guinea Pig: MJames, Chateauneuf-du-pape: jean-louis zimmermann; also used as Feature Photo

Guinea Pig

THE MOST entry-level of dinnertime rodents may achieve such standing from a cleverly porcine-inspired name. It also helps which people of a Andean regions from Colombia to Bolivia, as well as especially Peru as well as Ecuador, have been roasting guinea pig better known as cuy for millenia.

This peaceful vegetarian animal turns up braised in a yellow pepper salsa during upscale tourist restaurants, whilst during travel stalls, it is fried with a nails still attached as if in some fabrication of a carbonite-frozen Han Solo.

Han Solo Guineas: Darrin DuFord

Still alternative eateries serve them butterflied as well as roasted (have your camera ready). Staying true to a name, guinea pig beef resembles roast pork, especially when a skin becomes lasciviously crispy as well as greasy.

The guinea pig is customarily noticed as a house pet in a States, though Anthony Bourdain does! not see m to consider this convention will get in a approach of moving guinea pig to a beef column. On his recent sharpened of No Reservations in Ecuador, he tucked in to cuy as well as commented If kids knew how tasty these things were, there would be lots of dull cages during schools across America.

Wine Pairing:

a white Chateauneuf-du-pape will hold up to a generous fat under guinea pig skin whilst a wines floral fruit will find a soul mate in this tender white meat.

Agouti: brian.gratwicke, Syrah: Ricardo Bernardo | ricardobernardo.net

Agouti

A changeable herbivore, a agouti, a native of Central as well as South America, is also confusingly called a brush rat, even though it is not a rat, it has no tail, as well as it can weigh up to 8 pounds.

So lets contend youve just speared one; how do you prepare him? Slow-cook him over a low fire, since his natural jumpiness equates to a beef needs a couple of hours to disencumber up. As I discovered upon a Caribbean side of western Panama, a agouti takes well to barbecue sauce.

The rewards of eating agouti go beyond lenience of ambience buds: in a hectic lives, we should be grateful to find a dish which requires a prolonged time to cook, permitting us to outlay some-more time with a family as well as friends around a glow whilst a critter roasts. McAgouti? I dont consider so.

Wine Pairing:

Barbecued agouti calls for a piquant Syrah, especially if a salsa is tangy as well as spicy.

More tasty rodents upon P. 2.


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