Muskrat Recipe: Muskrat Wings


Muskrat smothered in homemade hot sauce

Muskrats make a great meal. The meat is soft and dark. The taste is very mild. There isn’t really a gamey taste to the meat. The muskrat rear-legs resemble that of buffalo chicken wings and can be prepared to resemble such. The following quick recipe is the way that Ellen and I have prepared our Muskrat Wings.

Muskrat "wings" after an overnight brine soak

The breading process

  1. Remove rear legs from muskrat. Use running water and clean the muskrat rear legs of hair and trim off fat.
  2. Make a brine solution (1 TBS of salt to 1 quart of water). Soak muskrat meat overnight. Soaking the meat is highly recommended. What gamey taste the muskrat has will be diminished by the brine soak.
  3. Remove the meat from the brine solution and pat the wings dry.
  4. In a separate bowl, mix ¼ cup of flower with salt, pepper, chili powder, and other desired seasonings. This will be the breading for the meat.
  5. Roll the wings in the breading until completely coated.
  6. Heat up an oiled skillet.
  7. Add the meat to the skillet. Cook the wings thoroughly, about 15 to 20 minutes on each side.

Use or create your favorite dipping sauce. A mixture of mayonnaise, Red Hot, mustard, and horseradish tasted great with our muskrat wings.

 Serve with potatoes and veggies.

Frying up some delicious Muskrat "wings"