As a section tent hiker, I haven't had a lot of opportunity to deal with shelter mice, but in reading some old threads, it sounds to me like the things act pretty tame around people. Has anyone on this board had the gumption to use shelter mice as an additional protein source?
I did a little research to find that there are several tribes in Africa that consider mice a delicacy.
The cooking of the mice is very simple. The mice are gutted, boiled in plain water for about half an hour and salted. They are then fire dried until they are nearly bone dry. Mice are never cooked any other way. In fact, there is a song among the Tumbuka, whose lyrics are in the Chewa or Nyanja language, which mocks a young modern housewife who did not know proper mouse cooking.
Stuffed Dormice / Ancient Rome
Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile.
Roasted Field Mice (Raton de campo asado) / Mexico
Skin and eviscerate field mice. Skewer them and roast over an open fire or coals. These are probably great as hors d'oeuvres with margaritas or "salty dogs."
And here... a whole slew of information on the preparation and consuption of rats in Thailand. http://www.earthportals.com/Portal_Messenger/ratfordinner.html. It seems like a neat source of food once you get past the "Fear Factor".