Muskrat meat is three-barrel power.

About home economics

Golovna

In rich countries, muskrat meat is considered a delicacy and is expensive.

You can get rid of this at the most popular restaurants.

In the cookbooks of the peoples of Europe, Western and Modern America, the muskrat occupies a place of the year. In our region, few people know about the bark and taste of animal meat, which is not even more popular. Brown power of muskrat meat If you consider muskrat meat as a dietary product, then, first of all, it means that it is well absorbed by the human body..

This performance significantly overturns the story of rabbit meat, which in nutrition science is considered a record holder and leader due to the ease and fluidity of poisoning. It’s worth mentioning the fact that it’s not just the animal’s meat that is good for eating, but also its fat. This is due to the fact that it melts and begins to disintegrate at temperatures of +30°C, which destroys the fat of lamb and pork.

In addition, muskrat fat contains a lot of non-saturated acids that are beneficial for the body.

Cowhide, pork and lamb fat have practically the same stench.

The government of meat allows the inclusion of muskrat herbs in the diet of people whose bodies are significantly weakened by unpleasant illnesses or for other reasons, for example,

Postoperative period .- Visible on the coloanal musk veins, fragments of the stench itself indicate the presence of odorous secretion. If they are removed incorrectly, the meat will not be very tasty, but in this case the carcass needs to be soaked in cold water

Change them regularly every year.

Muskrat can be prepared in a variety of ways: stewed, boiled, greased, baked on the grill or in the oven.

Well, according to the opinion of myslivts and cooks, such meat is best suited for cooking in the oven or on the grill.

However, to prevent it from becoming tough, it is better to boil it first (for at least a year in lightly salted water).

If you plan to lubricate the meat, it should be marinated for a few years with spices.

It is important to note that a properly prepared dish with muskrat meat is ideally eaten with any classic sauces.
Recipes for preparing herbs with muskrat meat
In Europe and the USA, muskrat fish is served as a delicacy.
They are cooked with various sauces and served on a bed of various vegetables and all kinds of rice.
In our region, the herbs prepared from this animal are respected not traditionally and mainly by fishermen and fishermen, since for them it is not important to spoil this creature.
Today we see a lot of local meat.
All recipes are simple and include readily available ingredients, so preparing them at home is not difficult. muskrat meat from one carcass;;
white cabbage - medium size;
200 g cibul;
10% tops – 300 g;

60 g growth.

olia;
5-6 teeth.
chasnik (detailed via press);

2 tbsp.

l.
In Europe and the USA, muskrat fish is served as a delicacy.
lemon juice
0.3 year each. l.
ginger and nutmeg (ground);
0.5 bunch of fresh herbs;
bay leaf, pepper, salt.

The carcass needs to be thoroughly washed, soaked for 3-4 years, and cut into portions.

Beforehand, coat the prepared vegetables with muskrat pieces in a frying pan until smooth.

Add salt, spices, mayonnaise, cover with a lid and simmer for 30-40 minutes. Prepared herbs and sipati greens. As a side dish you can serve wild rice, boiled potatoes or some vegetables.

Here is another recipe for such a herb, without the addition of other ingredients:

Before you cook it, you need to marinate the muskrat for 3-4 years in Kiev, I say
Oliya
. Cut the kiva fruit into rings, place in a container with meat, add oil, butter, salt. and mix well.;
Make the juice a marinade, remove the unpleasant smell and make the meat soft.
To serve as a substitute for the marinade prepared here, this is natural.
The wine does not split the meat fibers, imparts a savory taste and does not add a sharp taste or aroma.
Muskrat with vegetables is tasty and rich in vitamins.
This warehouse includes:
muskrat carcass (500-700 g);
500 ml vegetable broth;

60 g growth.

1-2 pcs. tsybuli 300 g cabbage (finely chopped);
200 carrots (grated into thirds); tomato; bell pepper; 50 g sl. olia;
150 grams of sour cream;

salt|salt|, mix of peppers.

Wash the carcass, cut into pieces, add salt, sprinkle with some spices and brush until ready in a frying pan.
Next, place the meat in the meat, then add the vegetables: cut into rings, cabbage, carrots, sliced tomatoes and
sweet pepper
And the nutria and muskrat are definitely delicious!
In Northern America, the muskrat is usually called a water rabbit.
And in culinary terms, muskrat is very popular there.
The nutria is absolutely fat-free, soft, tender and juicy meat without any unpleasant odors.
І absolutely do not take revenge on fat cholesterol.

Truly a dietary product!

Muskrat's meat is fattier, its interior is lower, although it is tougher, but also juicy, and so it does not reduce cholesterol.
The only problem is that not everyone can cook them!
Let's get started!
Cooking with nutria.
Cooking nutria is very easy.
There are no methods or recipes for its preparation. Chantly, how many times, how many times are they at the trigger. I especially give preference to the nutria in the stewed look. First the carcass is ready. You can see the head, tail and tips of the legs on the carcass.
It does not show any culinary value.

Cut the carcass into portioned pieces, wash thoroughly and marinate for 5-6 years either in marinade (1), or in chasnik sauce (2), or in leaven grounds (3).

There are no special methods or recommendations for preparing stewed nutria.

You can prepare “Kurcha Tyutyuna” yak by greasing it in a special frying pan (4).
I give preference to the insides in the stewed look. I quench it in two ways:- for sour cream - add sour cream from 1 refined bottle
sycotic oleum
For beating, we place the carcass on a large stove (oak wood) and burn the back part of the board.

Using a wooden mallet, beat the carcass along the back and spread it along the back.
With such a spread-out appearance, the carcass is marinated and stewed.
2. Marinating muskrat rubbish.

To prepare the marinade for skinning 1 kilogram of clean cat carcass, take 100 ml of boiled, cooled water;
50 milliliters of unrefined pine oil;
3 tablespoons freshly squeezed lemon juice;

100 g freshly crushed chasnik;
half a spoonful of chopped ginger and ground nutmeg;
===========================================================================================
a quarter of a spoonful of cava without the top of a bay leaf ground into powder; Grind into powder five dry florets and three peas each of black, white and red pepper."
Strength behind the relish.
Sumish beats well in a blender into a homogeneous mass.
The marinade is ready.
5 - Marvel at the article “Family recipe for kvass”, divided 1 and 2.
6 - Marvel at the statue “Stravi z koshatini”.

In rich countries, muskrat meat is a delicacy and is very expensive.

You can eat muskrats at the most popular restaurants.

In our region, rodent meat is not so popular and few people know about its richness and relish.
Many residents of our region regard muskrat meat as “breast”, since the creature lives near the water, and also as a rodent.
However, this is just a myth that does not have the necessary proof and support:

The muskrat is a very dangerous creature, which takes a lot of time to cleanse the hedgehog before introductions,

The muskrat eats mainly grass hedgehogs; the portion of its food consumption in its diet is negligible,

The muskrat categorically does not eat carrion, be it any kind of waste or zipped products.

The meat of the creature is not only one of the purest and safest, but also the brownest.

The only point that needs to be taken care of before the hour of preparation is to properly remove the anal musk ridges. These holes themselves are responsible for the presence of odorous secretions, and if they are removed incorrectly, the meat may be given a less-than-acceptable taste. However, the best solution is to soak the meat for a year and change the water periodically. For the taste, the muskrat remembers more than the rabbit, although game lovers insist that the taste is close to the meat. Korisni vlastivosti

Drain the muskrat meat until brown and simmer until tender.
For its richness in nutritional value, muskrat meat is superior to rabbit meat, which many nutritionists esteem as the superior dietetic meat.
That's why in action
European countries
, as well as in the USA and countries

New America

Doctors strongly recommend eating muskrat meat to people who suffer from: problems with etching, squirrel

The meat fibers of animal protein can reach up to twenty hundred kilos, which is richer for the performance of lamb, pork, cowhide and rabbit meat.

It is important that most of the protein remains until it is ready.

In addition, muskrat fat contains a lot of non-saturated acids that are beneficial for the body.

Don’t forget about the bark of muskrat meat for humans.

In similar medicine, animal meat is a strong aphrodisiac and is sold in many stores in its dried form.

Regular consumption of protein-rich and clean meat from this small animal can in the future eliminate many human problems associated with potency.

In Europe and the USA, muskrat meat is served as a delicacy.
It is prepared with various sauces, served on a bed of vegetables, with wild rice, stewed, greased and baked on the grill.
In our region, animal meat is known mainly to fishermen and fishermen, for whom this animal does not present any particular difficulties.
Mislivsky recipe for preparing muskrat
Mislivo recipe is the simplest.
carcass or two muskrats, front cut into portioned pieces,
kilka cibulin,
a bunch of carrot roots,

bay leaf,

a few spoons of mayonnaise,

salt,

black pepper,

cut fresh herbs.
Before cooking, the carcass must be thoroughly washed, or better yet, soaked for a decade in water, and cut into small portions.
The cibul can be cut into rings, the carrots can be grated into a large grater.
In a frying pan with a heavy bottom or in a cauldron, coat the cibul with carrots and muskrat shreds until a smooth golden crust is formed.
Add mayonnaise and spices, cover the cauldron with a lid.
on the tip of a knife - ground nutmeg,
splints of different colored peppers (white, black, rye),
carcass or two muskrats, front cut into portioned pieces,
medium cabbage cabbage,
a splinter of middle cibulins,
ten hundred centimeters - about 300 ml.

First prepare the marinade - for which you beat the butter (you can use a whisk or blender) with a saucepan and spices until smooth.

Knock out the muskrat carcass from afar.

black pepper,

Cut the zucchini into rings and place it on the bottom of the baking dish.
The meat is placed on top of the tsibul and filled with the prepared marinade.
A wooden plank is placed on top and a vantage is placed.
The minimum marinating time is two years.
After the end of the hour, the meat is removed from the mold, and the bottom is lined with cabbage leaves.
Pieces of meat are placed on the cabbage.
carcass or two muskrats, front cut into portioned pieces,
Everything is filled to the top.
Mislivsky recipe for preparing muskrat
Then add salt to the muskrat and cover with another ball of cabbage leaf.

Cover the form with a lid.

Extinguish in the oven at a temperature of 120 -130 degrees for about two years.

If you are someone who likes to experiment in the kitchen or cook something new, you will cook meat that is extremely tasty.

Myth about the river rodent

When you talk about those who eat muskrat meat, thoughts differ.

The inconsistency of meat is explained by the fact that it is a brood animal due to belonging to the class of rodents and living near water.

Alas, it’s true that there is very little sleep in muskrat with Misha and Patsyuk.

Varto will develop the myth about those who are brute creatures.

First of all, this is a small animal, a water rodent, and it’s easy to get rid of it.

In other words, the muskrat eats only weeds, it does not live on urchin carrion, but comes to the attention of other rodents that are important to us.

Moreover, it can be seen as the third point, the muskrat is such a terrible creature, often the thoughts and walking white waters showed a marvelous picture of how the little muskrat eats its urchin before it is born.

Let's talk about how you can eat muskrat meat, brothers and sisters - it's a great meal.
Bark muskrat yak hedgehog
On the other hand, muskrat meat has a lot of powerful effects on our body.
It is clear from the fact that muskrat is added to dietary products and for its richness of indicators many times outweighs dietary rabbit meat.
Based on this, in America doctors often try to live in the hedgehog of a water hare.

It is strongly recommended to eat muskrat meat for those who suffer from:

due to illness of the cardiac system;

the problem of the vagina;

damaged etching;

exchange of speeches;

diabetes

When entering the clearing, for hedgehogs, catch only those creatures that live with friendly minds, and carefully inspect and carefully trim the meat.

Having learned a little about the bark and harm of meat, let's find out how to cook muskrat at home.

We have prepared a bunch of delicious recipes for you.

Roasting water hare

To prepare a large portion, you will need at least some meat.

One muskrat yields about 200-250 grams of delicious meat.

Before cooking, muskrat meat must be soaked in water until it is ready to drain the blood and rinse, which is beneficial to the animal.

Afterwards, rinse the meat again, dry thoroughly and place in a bowl.

For relish, add salt and add aromatic spices.

Mix with spices, distributing them evenly across the skin.

Roll the meat in the beetroot and place it in a frying pan with heated oil.

Lubricate the doti, the docks on the pieces will not show up, an appetizing golden sparkle.

Vegetables are essential for meat, the main ones being broccoli and carrots.

Cut the cibulin into thin slices, and cut the carrots into strips.

Place the vegetables on the meat and cover with water at once.

Let it simmer on a small fire for about 50-60 minutes.
Spices for meat
To savor the piquancy and strengthen the mustache of the muskrat meat, add another drop of red liquorice wine.
Add flavor and sweet red pepper, tomato, cumin, cilantro, sprinkles and chasnik.
The meat will be no less tasty if you add a small spoonful of French mustard.
10-15 minutes before cooking, place a bunch of black peppercorns and bay leaves into the frying pan.
Muskrat at the top
This recipe is very popular in America, and the taste of muskrat meat is almost identical to that of a domestic rabbit.
Let's see what ingredients we need to prepare this American delicacy.
For one kilogram of pure meat you will need:
200 ml 10% vershkov;
100 ml water;
10% tops – 300 g;

a small head of cabbage;

The grass is prepared from a whole muskrat carcass, so it is not necessary to separate it.

Wash the carcass carefully and lay it out to dry.

Prepare the marinade.

To do this, mix nutmeg, ginger, and bay leaf in a small bowl.

Grate the chasnik or pass it through a vice.

Rub the cloves in the foot and squeeze in the lemon juice.

Mix everything at once on a bowl, seasoning with olive oil.

Salt the marinade.

Cut the zucchini into thin rings and leave it aside during the marinating process.

The carcass must be beaten on the back, but without fanaticism. Next, take a sheet and cover the bottom with cibulite rings. Rub the muskrat well with the marinade, rub in the spices, place it on top of the tsibula and pour in the excess sumisha. Then put less meat on the meat and press it and put it in the refrigerator to marinate for 2-3 years. Baked in oven

Remove the meat and cabbage from the sheet and cover the bottom with cabbage leaves.

For which the meat is taken from freezing and soaked in water, it is practically necessary to obtain it, so that the blood comes out, and there is a powerful muskrat smell (or smell) I don’t know how to explain correctly, but having tried it, I can’t understand.

Then, after soaking the meat, salt it and add a mixture of spices, which includes dried red sweet pepper, tomato, cumin, crepe, parsley, dried chasnik, cilantro, etc.
Having mixed everything, we roll the skinned piece of meat in a bowl and brush it in a baked frying pan in olive oil.
Doki meat does not add a golden flavor,
After that, we transfer it to a chavun pan, add vegetables in balls, and fill the carrots and cibul with water, add salt, and then simmer for about 50 minutes over low heat. For piquancy and coloring of the savory bones of the meat, add approximately 70-100 ml of sweet red Spanish wine to our roast.
About 10-15 minutes before the end of cooking, add peppercorns and bay leaves.
At the same time, boil the potatoes and potato puree.