Soaking Ingredients:

  • 1 lb Muskrat meat
  • 1/3 cup salt
  • 1 qt water
  • 1 cup milk

Cooking Ingredients:

  • 1/4 blackening spice, separated into 2 1/8 cup portions
  • 1 white onion, roughly chopped
  • 3 carrots, roughly chopped
  • 3 parsnips, roughly chopped
  • 1 sweet potato, roughly chopped
  • olive oil
  • 2 cups chicken stock

Soaking Directions:

  1. Place the muskrat in a resealable gallon bag with the water and salt. Refrigerate for at least 4 hours, overnight if possible.
  2. Dump the salt water out of the bag and add the milk. Let the muskrat soak in the milk overnight.

Cooking Directions:

  1. Preheat your oven to 375
  2. Dry off the meat.
  3. Lightly coat with olive oil, then coat with half of the blackening spice.
  4. In a large bowl, mix together the onion, carrots, parsnips, sweet potato, 1/4 cup olive oil and remaining blackening spice.
  5. In a large oven friendly skillet over medium heat, sear the muskrat for roughly 2 minutes, then flip and sear the other side for 2 minutes.
  6. Remove the skillet from the heat and spread the vegetables out along the bottom.
  7. Move the skillet to your preheated oven and roast the muskrat and vegetables for 20 minutes.
  8. Stir the veggies, add the chicken stock to the veggies, and then let cook for another 20 minutes.
  9. Stir again and continue to cook until the muskrat reaches an internal temperature of 165.