Italian Muskrat Osso Buco Style
Muskrat Recipe
1Setup & Prepare
Cultural Context
This adaptation of the classic Milanese osso buco demonstrates how traditional European techniques can transform humble game into restaurant-quality cuisine. Italian immigrants to North America often adapted familiar cooking methods to available local ingredients, creating dishes that honored their heritage while embracing their new homeland's bounty.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Season muskrat pieces with salt and pepper, then dredge lightly in flour.
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Browning: Heat olive oil in heavy Dutch oven over medium-high heat. Brown muskrat pieces on all sides, about 8 minutes total. Remove and set aside.
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Soffritto: In same pot, sauté onion, carrot, and celery until softened and lightly caramelized, about 10 minutes. Add garlic and cook 1 minute more.
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Deglazing: Add white wine, scraping up browned bits from bottom of pot. Cook until wine reduces by half.
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Braising: Add tomatoes, stock, herbs, and browned muskrat. Bring to simmer, cover, and braise in 325°F oven for 2-2.5 hours until fork-tender.
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Gremolata: Combine lemon zest, garlic, and parsley just before serving.
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Service: Serve muskrat with braising liquid, topped with fresh gremolata.
4Chef's Notes & Pairings
Chef's Notes
- The long, slow braise is essential for tender results
- Gremolata adds bright freshness to the rich dish
- Traditional accompaniment is risotto alla milanese
Wine Pairing
A Barolo or Chianti Classico provides the robust tannins needed to complement the rich braised meat and tomato sauce.
Nutrition Facts
Per serving: 425 calories, 38g protein, 18g fat, 15g carbohydrates. Mediterranean flavors with complete protein.
