Muskrat meat: taste, calorie content, benefits and harm, cooking features. About the great benefits of meat Is it possible to eat muskrat

11.02.2022

The muskrat belongs to the class of rodents, and even those that live in water. Perhaps this is why most of us have formed a strong prejudice against these animals from the point of view of eating their meat. Meanwhile, in South American countries, muskrat meat is considered a delicacy, and locals even lovingly call it “water rabbit.”

We invite those who are not afraid of culinary experiments to learn more about the benefits and harms of muskrat meat, in order to perhaps change their minds and include this exotic product in their diet. Perhaps the information below will seem interesting even to food conservatives who do not even think about taking a step away from established food traditions.

The Myth of the Dirty Animal

One of the main arguments of opponents of using muskrat meat in cooking is that it is a “dirty” animal. This is due to the fact that the muskrat is a rodent, and all animals of this species have a certain image. In fact, in relation to the muskrat, it has little in common with reality, just as there is little in common between the muskrat and a mouse or an ordinary rat.

Firstly, the muskrat is an aquatic rodent with all that it implies.
Secondly, the diet of these animals consists exclusively of plants. No waste or carrion, as some “experts” believe, having never seen a single muskrat in their lives.
Thirdly, these are very clean animals and if you had a chance to witness how a muskrat washes its food before taking it into its mouth, you would be convinced of this.

So, all this talk about a dirty animal is a pure myth and, when discussing the benefits and harms of muskrat meat, you should not take it into account.

Muskrat meat in cooking

As already mentioned, the muskrat occupies a worthy place in the cookbook of the peoples of South and North America. In appearance, the meat of this animal is very similar to rabbit meat. The only difference is a darker and more saturated color, which is explained by the content of a large amount of muscle hemoglobulin in the tissues.

As for the taste of the muskrat, in this sense its meat is something between a wild bird and the same rabbit or hare. That is, the taste, of course, is specific, one might say, for an amateur and a connoisseur. But here it must be noted that the final result of cooking, as well as the benefits and harms of muskrat meat, largely depends on how correctly it is done.

It is best to cook muskrat on the grill or in the oven, but to prevent the meat from becoming tough, it is recommended to boil it first - keep it in lightly salted water over very low heat for at least an hour. If you plan to fry the meat, it is advisable to marinate it with spices several hours before. In general, it should be noted that properly cooked muskrat meat goes well with any traditional sauces.

Beneficial features

If we consider muskrat meat from the point of view of its potential for organizing dietary nutrition, then, first of all, it is necessary to note its excellent digestibility by the human body. In this indicator, it surpasses even rabbit meat, which in traditional dietology is considered a recognized leader and an unattainable record holder in terms of ease of digestion.

In this regard, muskrat meat can and should be included in the diet of people whose bodies are weakened by long-term illnesses or for some other reasons, for example, in the postoperative period. It can also be useful for diseases digestive system.

It is especially necessary to emphasize the fact that not only meat, but also muskrat fat is easily digestible. The fact is that it melts and begins to disintegrate at a temperature of about 30 degrees, which distinguishes it favorably from pork or lamb fat. In addition, muskrat fat contains many unsaturated acids, which are very useful for our body, since they are not formed in it naturally. At the same time, they are practically absent in pork, lamb or beef fat.

Another advantage of muskrat meat is its high protein content. Their concentration in muscle fibers reaches 18-21%, which is an order of magnitude higher than that of traditional types of meat. Moreover, most of the proteins from muskrat meat belong to the category of complete proteins, which is also very important.

And, finishing the conversation about the benefits and harms of muskrat meat, for those who, even after reading this material, still shake their heads and repeat: “it’s a rat, ugh,” let’s give an example of the prejudices of the past that you will find difficult to believe. For example, just 200 years ago, Siberian residents disdained hare meat, and in the Kuban, crayfish were considered fiends of hell, and therefore could not even think about eating them. And even potatoes, once brought from America, did not immediately take root in the gardens and tables of the Russian average person. What about today? So you shouldn't be so persistent and tinny.

krasmeat.ru

Muskrat meat - benefits and harms

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.

Myths about muskrat meat

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.

Beneficial features

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 the muscle fibers of the animal, the protein content can reach twenty percent, which is much higher than that of 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 dried form in many stores.

Regular consumption of the protein-rich and pure meat of this small animal can forever relieve many male problems associated with 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 stewed 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.

nalugah.ru

Cooking Muskrat. / Field kitchen / Not Lost

Published: September 01, 2011, 21:19

Many people think that muskrats are not edible, but this is far from true! Muskrats have very tasty meat! In addition to everything else, the muskrat inhabits numerous reservoirs of our vast Motherland, and very often quite shallow ones. The muskrat gives birth to offspring up to 3 times during the summer, which means that quite a lot of muskrats can be caught near one muskrat dwelling. In addition, not all born muskrats reach adult size and do not have time to gain life experience. Catching (harvesting) a young muskrat is quite simple; just watch for it near a hole or hut and use a strong stick. I think that almost every hungry person will not talk about humanity and will take my advice. It is better to hit on the edge of the nose; one not strong blow is enough. After removing the skin, which we do not throw away, carefully remove from the crotch (which is between the hind legs) everything that hangs there. The goal is to remove musk glands, which can spoil the taste of meat. Then everything goes according to plan: wash, clean. If there is a limited supply of food, we take the entire muskrat carcass, or just the legs. Place the muskrat meat in a pot and put it on the fire. If you don't have a pot, you can use a plastic bottle. Cook for 40 minutes over a fire. Muskrat meat can be eaten either on its own or as a side dish. Bon appetit!

P.S. This is a copy of pastes.

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nepropadu.ru

Fried muskrat

This is the first time I’m writing about food, don’t kick too hard :)

To prepare fried muskrat with onions, as in my case, you need:

Muskrat - 1 pc.

Onions - 3-4 pcs.

Mayonnaise - 2 tablespoons.

Spices, salt - to taste, depending on who you like.

So, let's begin.

1. Cut the carcass, soak the meat, remove all excess and cut into portions, cut the onion into rings.

2. Pour vegetable oil into the frying pan, do not regret it, heat the oil and lay out our pieces.

3. Fry until golden brown, add salt, pepper and add the onion and fry until golden brown.

4. Once the onion has gilded, add mayonnaise, stir, and cover with a lid.

5.Wait 5-10 minutes and serve.

Garnish optional.

Bon appetit!

Anyone who is skeptical about eating muskrats is in vain, the meat is very tender, something between rabbit and chicken.

Friends came and died in 5 minutes :)

Iskitim.Novosibirsk.

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. They were therefore 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.

Answer from Ioman Samorukov[guru]
Just like rat meat, they are related...

Answer 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!

Answer 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. They were therefore 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 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 much smaller, the meat is more tender and is cooked easier and faster. Here, in fact , and that's it. Feel free to try.

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