Never have never will.

Ate some years ago. They were grilled. Reminded me of squirrel.

I agree, better than rabbit...and rabbit is good....

Kind of like guinea pigs. Good eating but not a lot of net meat there.

Marsh Hare, Thought I was eating rabbit it was muskrat stew. I was young it was realy cold outside. Pretty good for a frozen youngster.

Are there any gland, besides the big ones that usually stick to the skin, that need removed like coon have?

So they need to be brined or handled differently than rabbit or squirrel? I'd like to try it, but would also like to not screw it up.

The jerky idea sounds interesting...

the hardest part is find a muskrat around here

My mom said they cooked muskrat in home economics class, back in the mid 60's in chassell, mich.
everybody trapped rats when I was a kid, they were everywhere!
we fried smelt in home ec class in the 80's too. good memories....

im in southern Michigan here the muskrats are every where but they tast sorta weird like theres sand in the meat i think its the phos in the water.

rat stew....

Fried muskrat and bannock(frybread).
A good breakfast at camp is fresh fried beaver liver,from a med size beaver,and onions.

I have marinated and smoked them, fried them, them and pressure cooked in broth then removed meat from bones put in crock pot with Ajus and pepperoncini and made a rat version of peppered beef. Liked them all.

I like to take some ground coon and possum mixed in with some Blues Hog original rub to make a good gravy. This I put on my corn meal breaded and Italian salad dressing marinated rat hind quarters and backs. Always inspect the rat livers for lesions as you don't want to eat rats with tularemia disease. Rats with coon and possum gravy are heavenly.