Muskrat

As muskrat is mainly herbivorous, its flesh is sweet and palatable, similar to rabbit, although darker, and is fine grained. It can be delicious roasted, broiled, braised or stewed.

They should be skinned and cleaned as soon as possible, then washed in warm salted water. Be sure to remove all the musk glands from inside the legs as well as the white tissue skin and all the fat. Soak the meat in a weak brine for 2-3 hours to draw out the blood before cooking.

Try them: dredged in seasoned flour and pan fried with sliced onions. battered and deep fried. or ground in a meat loaf.

Baked Muskrat

After skinning the muskrat, cut off the head and feet. (Make sure you remove the musk parts, which are located under the front legs.)
Soak an hour or two in slightly salted water.
Place in a baking dish (may be left whole or cut up) and add two or three slices of salt pork and a small onion.
Butter or lard should be rubbed on the meat before baking so it will not dry.
Bake in a moderate oven until the meat is tender when tested with a fork.
Serve with baked potatoes and hot scones (fried bread).

ifns us finds it side thy roads maks sur it ant been there morn a few hours or it may not be so good. also ifns it was rund ovre by mybee a big ole truk it is not so great 2