Like any other of those critters, muskrat is indeed usable dark meat. Like the others, be sure to remove the kernels or glands...you'll be glad you did and so will the Mrs. if she's the critter cooker! :wink: They can be roasted and braised and young ones will benefit from being simmered in Creole Sauce...basically a tomato and veggie sauce...some marinades are good too. Made a Muskrat Jambalaya for Bev's Iowa relatives. That was a bit unusual for them and served over a whole bunch of rice also got some stares. Tried my best to get them off the tater train! The roast raccoon was OK since they hunt them a lot, but the fox stew idea didn't fly so pretty good.
Should note that almost any small game can be made into something tasty. Usually amount to removal of glands, excess fat in some and parboil older critters....it does help.
Before the questions start...no, muskrats are not native to central Texas, but they were all over N.W. Iowa and it seemed to good a chance to let get away. Down here it's more likely to see BBQed beef ribs (and have a killer sauce recipe), cowboy beans and Sonofabitch Stew! :wink: :haha:
