Preparation Time - 45 Minutes
Preparation Method - Stove Top

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Muskrat Soup

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Paul B. | February 24th, 2024

Ingredients are for 2 Servings
Scale It
Qty Unit Ingredient
2 each Muskrat
1 cup Cream
3 large Eggs » hard-boiled
1 tablespoon Dry Mustard
1 tablespoon Flour
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
Prep Time Process Time Overall Time
45 Minutes 1 Hour 1 hour 45 minutes
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.
Tell me more...

@Yonas A. | July 16th, 2024
A unique experience. The flavors were interesting, but the preparation was a bit challenging for me. Worth a try for recipe searchers.

I gave it a 3

@Claire M. | June 12th, 2024
Exquisite! The muskrat soup transported me to a whole new culinary dimension. The flavors are complex yet harmonious. A must-try for gastronomic adventurers!

I gave it a 5

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