In many countries, muskrat meat is a delicacy and is very expensive. Muskrat dishes can be found in the most sophisticated restaurants. In our country, the meat of this rodent is not so popular and few people know about its benefits and taste.
Many residents of our country consider muskrat meat “dirty” because the animal lives in water and is also a rodent. However, this is just a myth that does not have a single compelling argument or basis:
- The muskrat is a very clean animal, devoting a lot of time to cleaning its food before consumption.
- The muskrat feeds mainly on plant foods; the share of food of animal origin in its diet is negligible,
- The muskrat categorically does not eat carrion, any type of waste, or spoiled food.
Animal meat is not only one of the cleanest and safest, but also healthy.
The only point that needs to be taken into account when preparing is the proper removal of the perianal musk glands.
It is these glands that are responsible for the secretion of odorous secretion, and if they are removed incorrectly, the meat may acquire a not entirely pleasant taste. However, in this case, there is a way out - soak the meat for several hours and change the water periodically. The taste of muskrat is more reminiscent of rabbit, although some lovers of this game claim that the taste is closer to duck.
Useful properties
Muskrat meat is quite healthy and is considered dietary. In many respects, muskrat meat is superior even to rabbit meat, which many nutritionists consider the best dietary meat. That is why in some European countries, as well as in the USA and South American countries, doctors strongly recommend eating muskrat meat for people suffering from:
- digestive problems,
- problems with the cardiac system,
- improper metabolism,
- diabetes,
- excess weight.
In addition, the meat of this aquatic rodent is very useful for people who have undergone surgery or are weakened by long-term diseases of a wide variety of nature.
Muskrat meat cannot be classified as fatty, but even its fat is well and quickly absorbed. The melting point of fat is low - only thirty degrees, so by the end of cooking there is no trace left of the rare veins. Animal fat contains a lot of different acids that are not formed in the human body, but are very useful. In addition to acids, muskrat meat contains a large amount of protein. IN muscle fibers Animal protein content can reach twenty percent, which is much higher than lamb, pork, beef and even rabbit meat. It is also important that most of the protein is of the complete type.
Don’t forget about the benefits of muskrat meat for men. In Eastern medicine, animal meat is a very strong aphrodisiac and is sold in many stores in dried form.
Regular consumption of the protein-rich and pure meat of this small animal can permanently eliminate many men's problems related to potency.
Use in cooking
In Europe and the USA, muskrat meat is served as a delicacy. It is prepared with various sauces, served on a bed of vegetables, with types of wild rice, stewed, fried and grilled. In our country, the meat of the animal is known mainly to hunters and fishermen, for whom catching this animal is not particularly difficult.
Hunting recipe for muskrat
The hunting recipe is the simplest.
- a carcass or two muskrats, previously cut into portions,
- several onions,
- several carrot roots,
- bay leaf,
- a few spoons of mayonnaise,
- salt,
- black pepper,
- chopped fresh herbs.
Before cooking, the carcass must be washed well, or better yet, soaked in water for several hours and cut into small portions. The onion is cut into rings, the carrots can be grated on a coarse grater. In a frying pan with a thick bottom or in a cauldron, fry onions with carrots and pieces of muskrat until an even golden crust forms. Mayonnaise, salt and spices are added, the cauldron is covered with a lid. The dish is simmered over low heat for about 20 - 25 minutes. The finished dish is sprinkled with fresh herbs. As a side dish you can serve boiled or mashed potatoes, rice, and any vegetables.
Many people prepare muskrat meat according to this recipe, changing only the recipe for the preparatory process. Before cooking, the muskrat can be marinated for an hour and a half with kiwi. For the marinade you will need several ripe kiwi fruits, a little salt and olive oil(if desired). Kiwi is cut into rings and placed in a container with meat. Mixes well. Add salt and a couple tablespoons of oil. Kiwi juice makes the meat soft and eliminates any unpleasant odors. Unlike vinegar, kiwi marinade does not break down meat fibers and does not add any strong aroma or taste.
Muskrat meat in cream
To prepare you will need:
- kilogram of muskrat meat,
- 55 ml oil,
- lemon juice - three large spoons,
- about one hundred grams of finely chopped garlic cloves,
- a little ground ginger
- on the tip of a knife - ground nutmeg,
- several peas of multi-colored peppers (white, black, pink),
- salt,
- medium head of cabbage,
- several medium onions,
- ten percent cream - about 300 ml.
First you should prepare the marinade - to do this, beat the butter (you can use a whisk or blender) with garlic and spices until smooth. The muskrat carcass should first be beaten off. Cut the onion into rings and place on the bottom of the baking dish. Place the meat on top of the onion and pour in the prepared marinade. Any wooden board is placed on top and a weight is placed. The minimum marinating time is two hours. After time, the meat is removed from the mold, and the bottom is covered with cabbage leaves. Pieces of meat are laid out on the cabbage. Everything is filled with cream. Next, the muskrat should be salted and covered with another layer of cabbage leaves. Be sure to close the mold with a lid. Stew in the oven at 120 -130 degrees for about two hours.
Muskrat stewed with vegetables
To prepare you will need:
- muskrat carcass, weighing about 500 - 700 grams,
- about 450 grams of finely chopped cabbage leaves and grated carrots,
- medium bulb,
- tomato and sweet pepper,
- 120 grams of fat sour cream,
- 50 grams of butter,
- salt,
- a mixture of black, white, red pepper,
- bay leaf,
- vegetable broth.
Rinse the carcass well, cut into portions, salt and sprinkle with a mixture of spices (you can add any to your taste) and fry in a deep frying pan with a thick bottom until golden brown. Then the pieces need to be placed in a duckling pan, with grated carrots, cabbage, onion cut into rings, tomato and bell pepper cut into slices, and a few bay leaves on top. Salt and pepper again. Place sour cream on top and pour hot broth over everything so that the broth covers the entire contents by about half. If desired, you can use hot water instead of broth, but the taste will be less rich. Place the duckling in an oven preheated to 180 degrees and simmer for about 35-46 minutes. Can be served with any vegetable side dish or rice as a separate dish.
They say muskrats have tasty meat. How to cook it correctly? and got the best answer
Answer from Marina Marina[guru]
For most people, conservatism is characteristic in general, and food conservatism in particular. And that's probably right. Previously, people did not have the knowledge to assess the harm, danger, or, conversely, the usefulness of a particular product. Therefore, they were based on customs, sometimes prejudices, which were then consolidated in various cults. Thus, in the old days, faithful Cossacks in the Kuban did not eat crayfish, and the Siberian Cossacks did not eat hares. Meanwhile, now everyone already eats them and even considers them a delicacy.
It is likely that many objects that are not yet traditional will also take their place in the culinary registry. This could be a muskrat, for example. This herbivorous (mostly) animal has long been acclimatized and is now widespread in our country. Not so long ago, it was subjected to severe commercial pressure due to the demand for their skins, when it was fashionable to wear hats with ear flaps made from this fur. The fashion has long passed, it has become economically unprofitable to extract the skins, but the animal has not gone away and has even multiplied quite well in its characteristic lakes, ponds, and wetlands.
Muskrat meat is soft, tender, and properly cooked, reminiscent of chicken or rabbit. There is nothing complicated or tricky in its preparation; everything that has been written and is being written on this site in relation to beaver meat can easily be attributed to muskrat, with the caveats that the animal is much smaller, the meat is more tender and it cooks easier and faster.
Reply from Ioman Samorukov[guru]
Just like rat meat, they are related...
Reply from Destino[guru]
Yes, the meat of all rats is delicious! And you can cook it in different ways, even put it on a barbecue!
Reply from Maria[guru]
Muskrat meat - for those who understand For most people, conservatism is characteristic in general, and food conservatism in particular. And that's probably right. Previously, people did not have the knowledge to assess the harm, danger, or, conversely, the usefulness of a particular product. Therefore, they were based on customs, sometimes prejudices, which were then consolidated in various cults. Thus, in the old days, faithful Cossacks in the Kuban did not eat crayfish, and the Siberian Cossacks did not eat hares. Meanwhile, now everyone already eats them and even considers them a gourmet food. Probably, many objects that are not yet traditional will also take their place in the culinary registry. This could be a muskrat, for example. This herbivorous (mostly) animal has long been acclimatized and is now widespread in our country. Not so long ago, it was subjected to severe commercial pressure due to the demand for their skins, when it was fashionable to wear hats with ear flaps made from this fur. The fashion has long passed, it has become economically unprofitable to obtain skins, but the animal has not gone away and has even multiplied quite well in its characteristic lakes, ponds, and wetlands. Muskrat meat is soft, tender, and properly cooked, reminiscent of chicken or rabbit meat. There is nothing complicated or tricky in its preparation; everything that has been and is being written on this site in relation to beaver meat can easily be attributed to muskrat, with the caveats that the animal is significantly smaller, the meat is more tender and is cooked easier and faster. Here, in fact , and that's it. Feel free to try.
Here is a wonderful food: muskrat. By the way, in English muskrat is muskrat, and folk etymology understands it as a “musk rat,” especially since it has musk glands (now we will cook it, and they will have to be removed). In fact, the name is believed to come from the word mòskwas (in the language of the Abenaki Indian tribe.)
Mòskwas - how much in this sound merged for the Russian heart, how much echoed in it.
So. Remove the skin and remove fat from the back and front legs. Remove musk glands from the abdomen and groin. Keep in boiling water for 45 minutes, without bringing the water to a boil (this process is called poaching, I couldn’t find a translation). Remove, dry, chop, wrap in ribbons of bacon (well, you can skip this stage, since the bacon is now covered with a copper basin), add a glass of weak broth, chopped onion, bay leaf (Is Abkhazia ours? Am I not confusing?), three cloves ( Didn’t we quarrel with Thailand?) and half a teaspoon of thyme.
Close the lid and place in the casserole dish over low heat until cooked.
That's all, fools, why are you alarmed? Serve with celery béchamel sauce.
And by the way! Importing muskrats into New Zealand is prohibited! It's not easy there either. New Zealanders walk around angry and dejected.
Or a porcupine. Bunnies, who would refuse a delicious porcupine? I think Prime Minister Dmitry Medvedev himself would be happy to do so, after work, tied with a linen Kremlin napkin, a silver knife and fork, and a glass of good Massandra!.. And most importantly, businesslike: hang him on hooks by his hind legs, rip skin with needles, again remove the glands that are on the back and between the hind legs, and let it hang in a cool, dry place for 48 hours. Afterwards, soak it overnight in salted water, and boil this water in the morning, what’s easier. Boil, dry, and then proceed in exactly the same way as the muskrat. But without cloves. Yes, it’s even better without cloves!
But you will have to tinker with the possum. There is nothing to be said here. You must catch the opossum and feed it milk and grain for 10 days before killing it. Gut it, but do not peel the skin yet. Place the opossum in boiling water and constantly check by tugging on the fur: is it already coming off or not? When yes, then take it out of the boiling water and rip off all its hair, and then boil it in three waters and bake it for your health, like pork. It is recommended to serve possum with turnip tops. This is right. It's even some kind of staples.
Today I won’t tell you how to cook beaver tail on coals; this knowledge will be useful to us when we go to live in the forests. But experts praise it!
And at the end - a picture of how to skin a squirrel. Be sure to wear gloves, as the squirrel may have tularemia.
In many countries, muskrat meat is considered a delicacy and is expensive. Dishes made from it can be found in the most sophisticated restaurants. In the cookbooks of the peoples of Europe, North and South America, the muskrat occupies a worthy place. In our country, few people know about the benefits and taste of the meat of this animal, which is why it is not so popular.
Useful properties of muskrat meat
If we consider muskrat meat as a dietary product, then, first of all, it is worth noting its good digestibility by the human body. This figure significantly exceeds even rabbit meat, which in nutrition is considered a record holder and leader in terms of ease and speed of digestion.
It is worth emphasizing the fact that not only the meat of this animal is well digested, but also its fat. This is due to the fact that it melts and begins to disintegrate at a temperature of +30 ° C, which distinguishes it from lamb fat and even pork. In addition, muskrat fat contains many unsaturated acids that are beneficial to the body. They are practically absent in beef, pork and lamb fat.
The beneficial properties of meat make it possible to include muskrat dishes in the diet of people whose bodies are significantly weakened by long-term illnesses or for other reasons, for example, in the postoperative period. It is also useful to use for diseases of the digestive system, diabetes and excess weight.
It is worth knowing about the health benefits of muskrat meat for men. In Eastern medicine, muskrat meat is a strong aphrodisiac and is sold in dried form in stores and pharmacies. Its regular use will help to permanently eliminate problems associated with potency and other ailments of the genitourinary system in men.
Use in cooking
The appearance of the meat of a fur-bearing animal does not cause a negative impression. It resembles rabbit meat, the only difference is the color is more saturated and darker. This is explained by the content in muscle fibers large quantity hemoglobulin.
Regarding taste qualities, muskrat meat combines several flavors at the same time - rabbit, hare and wild bird. Of course, it has a specific taste, but we can say that this is for an amateur and a connoisseur.
One thing to consider before cooking muskrat important point– removal of the perianal musk glands, since they are responsible for the secretion of odorous secretion. If they are removed incorrectly, the meat will acquire a not entirely pleasant taste, but even in this case there is a way out - the carcass needs to be soaked in cold water for several hours and change it regularly.
You can cook muskrat in different ways: it is stewed, boiled, fried, grilled and baked in the oven. But, according to hunters and cooks, such meat is best processed in the oven or on the grill. However, to prevent it from becoming hard, it is better to boil it first (at least an hour in lightly salted water). If you plan to fry the meat, then it is advisable to marinate it with spices for several hours. It should be noted that a properly prepared muskrat meat dish goes perfectly with any classic sauces.
Recipes for cooking muskrat meat dishes
In Europe and the USA, muskrat dishes are served as delicacies. They are prepared with a variety of sauces and served on a bed of a variety of vegetables and with all types of rice.
In our country, dishes prepared from this animal are considered non-traditional and are known mainly to hunters and fishermen, since catching this animal is not difficult for them.
Today there are many dishes made from this meat. All recipes are quite simple and include well-known and available ingredients, so preparing them at home is not difficult.
- muskrat meat from one carcass;
- white cabbage - medium size forks;
- 200 g onion;
- 10% cream – 300 g;
- 60 g plant. oils;
- 5-6 teeth garlic (chopped through a press);
- 2 tbsp. l. lemon juice;
- 0.3 tsp each ginger and nutmeg (ground);
- a mixture of peppers - a few peas each;
- salt - to taste.
Preparation:
- Pre-beat the carcass and add salt. Prepare the marinade: beat the vegetable oil with garlic and spices until smooth with a whisk or blender. Place a bed of onion, cut into rings, on the bottom of the baking dish. Place the meat on top and pour the marinade over it, then place a wooden cutting board on top of the meat and put a weight on it.
- The meat should marinate for 2-3 hours. After this time, remove it from the mold, and place cabbage leaves scalded with boiling water on the bottom. Place large pieces of meat on them, pour cream and cover with a layer of cabbage leaves.
- Close the mold with a lid and simmer the dish in the oven for 1.5-2 hours.
The hunting recipe is the simplest; to prepare it you will need:
- one or two muskrat carcasses (cut into pieces);
- 200 g onion;
- 200 carrots;
- 50 g vegetable oil;
- 2-3 tbsp. l. low-fat mayonnaise;
- 0.5 bunch of fresh herbs;
- bay leaf, pepper, salt.
The carcass should be washed well, soaked for 3-4 hours, and cut into portions. Fry the pre-prepared vegetables with pieces of muskrat in a frying pan in vegetable oil until smooth. Add salt, spices, mayonnaise, cover and simmer for 30-40 minutes. Sprinkle the prepared dish generously with herbs. Can be served as a side dish wild rice, boiled potatoes or any vegetables.
There is another recipe for such a dish, only using other ingredients:
Before cooking it, the muskrat needs to be marinated for 3-4 hours with kiwi, salt and vegetable oil. Cut the kiwi fruits into rings, place them in a container with meat, add oil, salt and mix well. Kiwi juice will serve as a marinade, eliminate unpleasant odor and make the meat soft. Unlike marinade prepared with vinegar, this one is natural. It does not break down meat fibers, imparts a piquant taste and does not add a strong taste and aroma to the dish.
Muskrat with vegetables is a tasty and vitamin-rich dish. Its composition includes:
- muskrat carcass (500-700 g);
- 500 ml vegetable broth;
- 1-2 pcs. onions;
- 300 g cabbage (finely chopped);
- 200 carrots (grated);
- tomato;
- bell pepper;
- 50 g sl. oils;
- 150 grams of sour cream;
- salt, pepper mixture.
Preparation:
- Rinse the carcass, cut into pieces, salt, sprinkle with a mixture of spices and fry until half cooked in a frying pan. Next, place the meat in the duck pot, place vegetables on top: onion, cabbage, carrots, cut into rings, sliced tomatoes and sweet peppers. Salt again, add spices, bay leaf.
- Place sour cream on top of the dish and pour in hot broth so that it covers the contents of the duckling by about half. If you don't have broth, you can use hot water, but the taste is ready-made dish it will turn out less saturated.
- Place the mold in the oven for an hour, simmer at 180 ° C. Serve with a vegetable side dish, boiled potatoes, rice, or as a separate dish.
It is worth noting that the final result of preparing muskrat meat, its benefits and taste directly depend on how accurately the processing and preparation rules are followed. If everything is done correctly, the dishes will turn out tasty and healthy, and their taste will be unforgettable.