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…