Muskrat and Wild Rice Casserole
Muskrat Recipe
1Setup & Prepare
Cultural Context
This dish embodies the fusion of Native American wild rice traditions with European casserole techniques, popularized in Minnesota and Wisconsin hunting lodges during the early 1900s. The combination showcases two indigenous ingredients - muskrat and wild rice - in a format that became a staple of church suppers and hunting camp meals throughout the Great Lakes region.
2Ingredients
Shopping List
3Cooking Instructions
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Rice Preparation: Cook wild rice in 2 cups stock until tender, about 45 minutes. Drain and set aside.
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Meat Searing: Season muskrat pieces with salt and pepper. Brown in batches in a heavy skillet over medium-high heat, about 3 minutes per side. Remove and set aside.
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Vegetable Base: In the same pan, sauté onion, carrots, and celery until softened, about 8 minutes. Add mushrooms and garlic, cook 3 minutes more.
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Roux Creation: Add butter to vegetables, then sprinkle flour over mixture. Cook, stirring constantly, for 2 minutes to eliminate raw flour taste.
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Sauce Development: Gradually add remaining stock, whisking constantly to prevent lumps. Add cream, sherry, thyme, and bay leaf. Simmer until thickened, about 10 minutes.
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Assembly: Combine cooked wild rice, seared muskrat, and sauce in a buttered 9x13-inch baking dish. Top with breadcrumbs.
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Baking: Cover and bake at 350°F for 45 minutes. Remove cover and bake 15 minutes more until golden and bubbly.
4Chef's Notes & Pairings
Chef's Notes
- Pre-cooking the wild rice prevents it from becoming mushy during the long bake time
- The sherry adds depth but can be omitted for alcohol-free version
- Make ahead and freeze for up to 3 months
Wine Pairing
A medium-bodied Pinot Noir or CĂ´tes du RhĂ´ne complements the earthy wild rice and rich cream sauce while standing up to the gamey meat flavors.
Nutrition Facts
Per serving: 420 calories, 28g protein, 24g fat, 28g carbohydrates. Excellent source of manganese and phosphorus.
