Muskrat

Muskrat meat tastes a lot like turkey. Skin the muskrat before dressing it if you want to keep the pelt. Remove the two musk glands located at the base of the tail. Also remove the white stringy tissue found on the inside of each leg.

Before cooking, remove all fat, inside and out,. soak the carcass overnight in a solution of cold water, salt and soda. You may salt the carcass lightly all over and place it on a grill or screen to drain. Pack it on ice for a t least a day before cooking.

Muskrat in Onion Sauce

1 plump muskrat

2 tablespoons salt

2 qts. water

1/2 cup flour

1 tsp. salt

1/2 tsp. pepper

6 strips bacon, chopped

1 can undiluted onion soup

1 cup sour cream, warmed

Soak whole muskrat in salt and water in crock or glass bowl overnight. Drain, cut in serving-size pieces. Mix flour, salt, and pepper together and roll meat in mixture, coating all pieces.

In deep, heavy skillet, fry bacon until transparent and light brown. Add meat and brown on all sides. Add soup and sour cream. Stir. Cover tightly and simmer for 1 hour.

Source: 500 Wild Game and Fish Recipes

Muskrat Meat Loaf

1 1/2 lbs. ground muskrat

2 eggs, beaten

1/3 cup dry bread crumbs

1 cup evaporated milk

1/4 onion, minced or grated

1/4 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

1 tsp. Worcestershire sauce

Soak muskrat overnight in salted water (1 Tblsp. salt to 1 qt. water). Remove meat from bones and grind. Mix ground meat thoroughly with other ingredients. Place in meat loaf dish. Place dish in pan containing hot water. Bake in moderate oven, 350 degrees F. for 1 1/4 to 2 hours. Serves 6-8.

Source: The Wildlife Chef

Michigan Special

1 muskrat

1 tsp. salt

1/8 tsp. pepper

1/2 medium sliced onion

1/2 cup fat

1 cup tomato catsup

1/2 tsp. Worcestershire sauce

Soak muskrat overnight in salted water, (1 Tblsp. salt to 1 qt. water). Drain, disjoint and cut into desired pieces. Place in deep pan and add 1 quart water, 1 tsp. salt, pepper, onion and cook about 1 hour. Melt fat in skillet and fry meat to brown on one side; turn, and immediately pour the catsup and Worcestershire sauce over the meat. Almost cover with water (about 1 cup) and let simmer until the gravy is thick enough to serve, about 30 minutes.
Source: The Wildlife Chef

Batter-Fried Muskrat

1 large muskrat, in serving pieces

salt, pepper

1 small onion

1/2 tsp. poultry seasoning

1 bay leaf

1 egg

1 cup pancake batter (made from mix)

1/2 tsp. thyme

1 tsp. salt

shortening

Parboil muskrat in water to cover, salt, pepper, onion, poultry seasoning and bay leaf. Simmer until tender, about 1 hour. Lift out meat, pat dry.

Add seasonings to pancake batter and add to egg if the batter doesn't call for one. Dip pieces of meat in the batter and fry in hot shortening until crisp.
Source: The Wildlife Chef

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