Muskrat Soup Recipe | Keldons Cookery

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Step up your veggie dip game. Instead of using a conventional serving bowl, use a hollowed-out red cabbage. Not only does it add a colorful and eye candy element to your table, but it also serves as a practical and edible vessel for your favorite dip.

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Muskrat Soup

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Paul B. | February 24th, 2024

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
2	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. Read more...
1	cup	Cream	Cream Cream is the thick, high-fat layer skimmed from the top of milk before homogenization. With a rich, smooth texture, it's versatile in cooking, from sauces to desserts. Available in several types like heavy, light, Read more...
3	large	Eggs » hard-boiled	Eggs Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...
1	tablespoon	Dry Mustard
1	tablespoon	Flour	Flour Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes. In taste, flour Read more...
1/2	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1/4	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 sharp, slightly spicy Read more...
1/4	teaspoon	Cayenne Pepper	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 red when mature. Read more...

Prep Time	Process Time	Overall Time
45 Minutes	1 Hour	1 hour 45 minutes

Directions:

Before baking, preheat oven to 300°F / 150°C / Gas Mark 2

- Skin and clean the muskrat, remove the fat, scent glands and white tissue inside each leg.
- Separate the yolks from the whites of the hard-boiled eggs. Set aside in the refrigerator.

1. Cover the prepared Muskrat with water in a pot and cook slowly until tender about 1 hour, adding water if needed.

2. Remove the rats from the pot, cool and remove the meat from the bones. Cut into small pieces with scissors.

3. Measure the broth in the pot and add an equal amount of cream. Return to the heat and bring to a boil.

4. Mash the egg yolks. Add dry mustard and flour and whisk into the liquid.

5. Season to taste with salt, pepper and cayenne. Lower the heat.

6. Add the muskrat back into the broth mixture to reheat.

7. Serve in soup bowls and garnish with chopped egg whites.

Submitted by Paul B. | February 24th, 2024 See all of Paul B.'s Recipes.

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Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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