Bandicoot Rat - [Rice field rats,
Bandicota bengalensis (lesser bandicoot rat)
Bandicota indica (greater bandicoot rat)]
While California and Texas grow large quantities of rice, we have no bandicoot rats and the USDA is unlikely to approve introducing them. I would not be surprised if frozen ones are available somewhere in the vast LA/Orange County metropolis, but I haven't encountered them. It is unknown if common rat is a suitable substitute but it's way too small to be worth trying anyway.
To prepare a rat (presuming it is already dead)
- Cut off it's tail and feet, then make a cut through the skin aroung the neck behind the ears. Grasp the rat by the head and pull the skin entirely off.
- Cut off the head and discard.
- Slit the belly being careful not to cut so deep you cut the innards. Now pull out all the innards, except the heart and liver are often left in.
- At this point larger rats are simply marinated with seasonings and roasted over hot coals until well done. Smaller rats may be roasted until just done, then made into ground rat.
Health & Nutrition
The main risk involved with eating bandicoot rats is from programs to poison them. Make sure your rats come from an area where no poisoning is being done. This is not a problem in North America because there are no bandicoot rats here.