Muskrats make a great meal. The meat is soft and dark. The taste is very mild. There isn’t really a gamey taste to the meat. The muskrat rear-legs resemble that of buffalo chicken wings and they can be prepared as a fun alternative. The following quick recipe is the way that Ellen and I have prepared our Muskrat Wings.
|Muskrat wing smothered in homemade hot sauce.|
1) Remove rear legs from muskrat. Use running water and clean muskrat rear legs of hair and trim off fat.
2) Make a brine solution (1 TBS of salt to 1 quart of water). Soak muskrat meat overnight. Soaking the meat is highly recommended. What little gamey taste the muskrat has will be diminished by the brine soak
|Muskrat wings after an overnight brine soak|
3) Remove the meat from the brine solution and pat the wings dry.
4) In a separate bowl, mix ¼ cup of flower with salt, pepper, chili powder, and other desired seasonings. This will be the breading for the meat.
5) Roll the wings in the breading until completely coated.
|Muskrat wings being coated in breading|
6) Heat up an oiled skillet.
7) Add the meat to the skillet. Cook the wings thoroughly, about 15 to 20 minutes on each side.
|Cookin' up some delicious river 'rat wings|
8) Use or create your favorite dipping sauce. A mixture of mayonnaise, Red Hot, mustard, and horseradish tasted great with our muskrat wings.
9) Serve muskrat wings with potatoes and veggies.
|Fresh salad and potatoes compliment the muskrat wings very well.|
I think some people will be surprised at how tasty the muskrat is. Next year when you are done skinning some muskrats, save the meat and cook them up for dinner.