Guinea pigs would work fine, and they'd de-bone about the same way.
The Aztecs use to raise them as a food animal in the past.
I'm not sure how the size would change the cooking time, it'd be best to check the temp with an insertable thermometer and cook until it reached 155 degrees.
You'll get ten degrees carry over if it hits 155, so the final temp would actually be 165 degrees, the recommended temp for meats that might harbor dangerous stuff ( like chicken ).
De-boning is best done raw, for the person that asked.
As an FYI, we had to totally de-bone chickens within a set amount of time as one of the knife tests in the meat science class - it was tough while the clock ticked away.......
I haven't had rat or possum ( he would rather eat dirt than possum ) so I know I never ate possum.
or guinea pig, that I know of...
However. I know I have had muskrat. Taste a little between squirrel and rabbit. Grandpa was big on making sure I knew what was edible in case I was ever starving or lost in the woods. Greens, weeds, rushes, animals, fish, etc. I had to set snares, smack a squirrel out of tree with a sling shot, fish with string and hook, set a trap, try to start a fire with punk wood and a stick, etc. (I don't know I would survive though.)
I've eaten more of things I wish I never had. I do know I despise brains and cattails.
Oh...Yuko...Hambone thinks mice are the BEST! He especially loves the babies. He and Rikki (my previous cat) would fight like...well, cats and dogs...over the mice they would catch in the house and my yard and fields are filled with trenches and holes that Hambone has dug to get the mice and babies.
They never did catch the mouse that would dance on my counter.
(She was cute!)
I love you guys!! I thought I was the only crazy person who saved mice. Just this past fall, I found a pinky mouse laying on my garage floor. He must have fallen from the rafters. I was able to keep him alive for a week, but he died. I guess if you don't poop, you die
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