- 4 muskrats, fur, feet, heads removed
- 4 tbsp olive oil
- 2 cups dry red wine
- 2 cups beef broth
- 3 garlic cloves minced
- 1 large onion peeled, roughly chopped
- Italian Seasoning
- salt and pepper to taste
- Cut muskrats into quarters (or remove meat from the carcasses). Season liberally with olive oil, salt, black pepper and Italian seasoning. Heat olive oil in a large deep skillet over medium-high heat. Add muskrat pieces and brown evenly on all sides.
- Add wine, broth, garlic and onions. Bring to a boil, then reduce heat to low, cover and simmer for 2 to 3 hours or until the meat is tender like pulled pork.
Culinary Creations 