Muskrat In Tomato Soup
Canada
By slow-braising the meat in a savory blanket of smoky bacon, chopped aromatics, and undiluted tomato soup, the wild game absorbs a massive punch of savory moisture over a three-hour bake. The result is a melt-in-your-mouth tender dish with a thick, robust gravy that is perfect for cold-weather comfort.
Whether you are expanding your obscure culinary repertoire or preserving heritage frontier methods, this straightforward recipe guarantees a flawless, flavor-packed result.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 4 | each | Muskrat |
Muskrat
As muskrat is mainly herbivorous, its flesh is sweet and palatable, similar to rabbit, although darker, and is fine grained. It can be delicious roasted, broiled, braised or stewed.
|
|
| 1/2 | pound | Bacon » chopped |
Bacon
Bacon is a type of meat that comes from pigs. It's made by curing pork belly with salt and sometimes other spices. Bacon is known for its salty and smoky...
|
|
| 4 | stalks | Celery » chopped |
Celery
Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking.
It's a staple in many kitchens, is... |
|
| 4 | medium | Onions » chopped |
Onions
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow...
|
|
| 1/2 | pound | Margarine |
Margarine
Margarine is a spread used as an alternative to butter, made primarily from vegetable oils.
Unlike butter, which is made from cow's milk, margarine is created from various plant-based oils like... |
|
| 1/2 | teaspoon | Cayenne Pepper » ground |
Cayenne Pepper
Cayenne pepper is a type of chili pepper used to add heat and flavor to dishes. It's named after the city of Cayenne in French Guiana.
They're long, thin, and often... |
|
| 1 | teaspoon | Salt |
Salt
Salt - pronounced 'sawlt', is a finely ground mineral made of sodium chloride used as an essential everyday seasoning. It chemically balances acidity, suppresses bitterness to heighten sweetness, acts as...
|
|
| 1/2 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its...
|
|
| 21 | ounces | Tomato Soup » undiluted |
Tomato Soup
Tomato soup is a flavorful, comforting dish made primarily from tomatoes, often bumped up with herbs, cream, and other vegetables.
It's enjoyed in various forms, from smooth, creamy versions to chunkier... |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 3 Hours | 3 hours 30 minutes |
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
- Skin and clean the muskrats, carefully removing all the fat, scent glands, and the white tissue inside each leg.
- 21 ounces of tomato soup is equivalent to 2 standard cans. Do not add water or milk to dilute it.
1. Sauté: In a large skillet over medium heat, sauté the chopped bacon, celery, onions, margarine, and cayenne pepper together for 10 minutes until the vegetables begin to soften and the bacon renders.
2. Arrange: Place the cleaned muskrats flat across the bottom of a roasting pan or heavy baking dish that features a tight-fitting lid.
3. Layer: Pour the hot bacon and vegetable sauté mixture evenly over the top of the muskrats.
4. Pour Soup: Add the undiluted tomato soup directly over the meat and vegetables. Ensure you do not add any extra water or milk, as the soup needs to stay thick for the braise.
5. Slow-Bake: Cover the baking pan tightly with its lid and bake in your pre-heated 350°F oven for 2 1/2 to 3 hours, until the Muskrats are perfectly tender and pulling away from the bone.
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