Embrace Invasive Species: Why Eat Them

Want to help the environment and try something new? Discover how eating invasive species can help the environment! Learn how proper prep avoids risky situations. Join radio hosts Rebecca Wanner aka 'BEC' and Jeff ‘Tigger’ Erhardt (Tigger & BEC) with The Bend Radio Show & Podcast, your news outlet for the latest in Outdoors & Western Lifestyle News!  

Season 5, Episode 228

Why Eat Invasive Species Like Swamp Rats?   

Invasive species such as swamp rats, green iguanas, and feral hogs are wreaking havoc on local ecosystems, consuming native vegetation, and threatening wildlife. The U.S. Fish and Wildlife Service encourages people to hunt and eat these species to reduce their population and mitigate their environmental impact.

While it might sound odd to consider eating swamp rats, they are often described as having a mild, rabbit-like flavor. Swamp rats were introduced to the U.S. for the fur trade but have since spread uncontrollably. They are prolific breeders, causing damage to wetlands by eating plant roots and accelerating erosion.

Should You Try Swamp Rat Meat?

If you're up for a culinary adventure, swamp rat meat can be a sustainable choice. Experienced chefs in Louisiana turn these rodents into gourmet dishes like gumbo and Nutria à l’Orange. Some even say it pairs wonderfully with wine, such as a vibrant Zinfandel, or with a refreshing beer.

Though the idea might be daunting for some, swamp rats are not only eco-friendly but also tasty. One commenter on the Fish and Wildlife Service post above mentioned they thought swamp rat tasted like pork loin and found it delicious. If you're curious, it could be worth trying—especially if you're looking to support local ecosystems.

A Delicious Alternative: Irish Corned Venison Recipe

While swamp rat meat may not be for everyone, wild game offers numerous other flavorful and ethical alternatives. One such dish is Irish Corned Venison, a great way to enjoy venison, a lean and nutritious meat. Corned venison is easy to prepare and perfect for a family dinner or holiday meal.

Ingredients for Irish Corned Venison:

• 4 pounds venison roast (any cut, ideally from the shoulder or leg)

• 1/2 Gallon Water

• 1/2 cup Cure (Tender quick)

• 1/2 cup Kosher Salt

• 1/3 cup White Sugar

• 1 TBSP Whole Peppercorns

• 1 TBSP Mustard Seeds

• 1 TBSP Coriander Seeds

• 1 TBSP Dried Thyme

• 1 TBSP Caraway Seeds

• 6 Bay Leaves

 

Instructions

1. Prepare the Brine: In a large pot, combine the kosher salt, brown sugar, peppercorns, mustard seeds, coriander seeds, allspice, cinnamon, garlic, bay leaves, and pink curing salt. Add enough water to cover the venison and bring to a simmer. Stir until the salt and sugar dissolve completely.
2. Cool the Brine: Once the brine is well-mixed and simmered, allow it to cool completely. This step is crucial for safety and flavor.
3. Brine the Venison: Place the venison roast in a large non-reactive container (glass or food-safe plastic). Pour the cooled brine over the meat, ensuring it is fully submerged. Cover and refrigerate for about 5 days. Turn the venison once a day for even curing.
4. Cook the Corned Venison: After the meat has cured, rinse it thoroughly to remove excess salt. Place it in an Instant Pot or Slow Cooker with about an inch of water. Cook until tender. (Example: Instant Pot - 50 Minutes on Pressure Cook with natural release. Slow Cooker - on High for 3-4 hours.) For extra flavor, you can add vegetables like carrots, potatoes, and cabbage during the last 30 minutes of cooking.
5. Serve a