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
*Gremolata
3Cooking Instructions
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Browning: Brown the muskrat pieces in a heavy pot until deeply caramelized, about 8-10 minutes.
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Soffritto: Sauté onion, carrot, and celery until soft and fragrant, about 5-7 minutes.
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Deglazing: Add wine and scrape up all the browned bits from the bottom.
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Braising: Add stock and tomatoes. Braise until the pronghorn is falling off the bone.
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Gremolata: Mix lemon zest, garlic, and parsley. Sprinkle over the braised meat.
â¶Watch the Recipe
See the techniques in action with our step-by-step video guide
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.
