Looks good!

Whatever dunks your donut. Enjoy.

I've had it probably half a dozen times and it's been basically inedible every time. Granted, I've never prepared it myself, but after that, I probably never will. More for you guys I guess.

I've had muskrat a bunch of times and it reminds me of canadian goose, a bit tough and has a liver like flavor, but marinated properly the gamey flavor is removed and the meat is tenderized which makes it quite palatable, almost desirable.

I've had it and thought it was better than rabbit...

I've hear a lot of folks like it. My grandpa used to talk about going to "muskrat dinners" when he was a young man and it being great.

Like a lot of things brought to pot luck style wild game dinners, you never know how it was taken care of prior to serving.

While I wouldn't be opposed to trying it.... I don't think I could if it was prepared/served like that!

my old neighbor Erma , passed now talked about how she raised 5 kids on muskrat.

she didn't have such a great run with husbands but her dad was a heck of a trapper and they always had muskrat to eat.

she split all here fire wood with a maul

she had the house , which I think was her dads and they lived with him.
when she heard I cut would she wanted to show me her old setup , she was too old and frail to split anything anymore.

I think about 2014 her kids moved her to a nursing home. she lived 3 more years as I recall

I've had it a bunch of times. I just used the hind quarters. I marinaded them in Italian salad dressing over night and cooked on the grill the next day. Yummy!

Interesting. Rabbit is one of my favorite meats. Never had muskrat, they are pretty rare around here, but if the compare to rabbit, I'm sure I would love it.

Interesting also that so many don't care for it.

i have had it fry like rabbit, and then put in cream of mushroom soup, for an hour

Fix muskrat like squirrel and rabbit. I put 2-3 rats in crock pot and the meat falls off. Put that over rice, noodles or mashed potatoes. I soak the rats in salt water and then buttermilk before cooking.

Same here with the hind 1/4s... I like it, but nothing that I've ever had a real hankering for

I have never eaten it. I have Only trapped maybe 10 in my life out of my old neighbors lake that were working over his dam. I always made the assumption they would be about like beaver. Sounds like they are different than beaver from what im reading here. I may need to trap one and see.

Ya sound like my husband lol.
He did that when I fixed squirrel in the same manner and said it didn’t look appetizing.
So I ate both portions like a Viking!!! Washed it down with ale!

Looks like a nuclear accident.

Well could have at least cut the head off,then it would look like a squirrel,lol

Again, to each their own, but anytime the recipe involves soaking things in milk or saltwater to pull flavors or boiling and skimming anything off, I usually pass.

There's plenty of other stuff running around that tastes decent. Rats get tossed on the bait pile or frozen for bait later


I'll try anything twice. But sometimes it's just to reaffirm my initial thoughts.

Re: the prep / presentation - What does leaving the flank meat, ribs or head on a muskrat add? Other than the shock factor.

Meats around here more than the hides, or very close... $3 range.