Chef's Level
Muskrat Soup
/ 360
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.
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|
|
| 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.
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Available in several types like heavy, light, |
|
| 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.
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Eggs are nutritious, |
|
| 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.
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In taste, flour |
|
| 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.
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Above and beyond its basic uses, table |
|
| 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
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|
|
| 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.
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They're long, thin, and often red when mature. |
| 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.
Filed Under:
Tested and True
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| @Dan M. | October 2nd, 2024 |
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An interesting experiment. The soup had a unique taste, but I found the texture a bit unusual. Not something I would make regularly, but certainly an experience. I gave it a 3 |
| @Donna L. | September 25th, 2024 |
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This dish didn't suit my taste. The process of cleaning and preparing the muskrat was quite off-putting for me. I wouldn't try it again. I gave it a 2 |
| @Yonas A. | July 16th, 2024 |
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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 |
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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 |