I'm not quite sure how to cook muskrat?? Maybe the same as beaver - roasted/baked (which I've had before - it's a very "greasy" kind of meat. Kind of like duck, which I also don't care for). An old boyfriend's grandfather was a trapper for the Canadian gov't and I got to taste a lot of "interesting" meats. He often said muskrat was the "best eats" but I don't think I've ever tried it?? He was also a taxidermist so, was also given a number of things that 'Grandma' would just cook up. Fantastically, I might add. We were not often told what we were eating until we'd at least tried it ;-) Of most of the meats I've tried, the beaver was the only one I didn't care for. (Haven't tried opossum or squirrel).
After a discussion over Thanksgiving dinner this weekend, I was determined to prove that there are more than two options (ham & turkey) to serve for a family get-together. Beef and other pork cuts were included as options but it was interesting to note how few "thought outside the box". Just my father's generation ago, moose, venison (deer), caribou, mutton, rabbit, goose and even bear sometimes, were part of the regular rotation of meat options. For that matter, much of the fish eaten was whatever was caught in the rivers & lakes and the snails were gathered from the back yard. These things are still available just not usually found in the average big-box grocery store
I just thought it interesting to note how we seem to go for the same few things despite there being so many option available. The protein list was also a lot shorter than the good-carb vegetables lists :-0
I know there are some bugs and things like that that some cultures eat but, I haven't tried any of those kinds of proteins. I think I'll stick to what's on my list
Kris