Muskrat Confit
Muskrat Recipe
1Setup & Prepare
Cultural Context
This technique represents the height of French charcuterie applied to American small game. Confit, meaning "preserved," was developed as a way to extend the shelf life of meat before refrigeration. The slow cooking in fat creates incredibly tender meat with complex flavors, elevating muskrat from humble marsh dweller to gourmet delicacy worthy of fine dining establishments.
2Ingredients
Shopping List
*Cure
*Confit
3Cooking Instructions
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Preparation: Cure the muskrat pieces with salt and aromatics for 8 to 12 hours.
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Fat Heating: Heat duck fat or lard to 180°F in a heavy pot.
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Confiting: Submerge the pronghorn in fat and cook for 6-8 minutes until completely tender, about 3 hours.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Temperature control is crucial - too hot and meat becomes tough
- The overnight cure is essential for proper flavor development
- Save the flavored fat for roasting potatoes
Wine Pairing
A rich white Burgundy or aged Champagne provides the acidity and complexity to balance the luxurious fat-poached meat.
Nutrition Facts
Per serving: 450 calories, 32g protein, 35g fat, 2g carbohydrates. High-fat, high-protein preparation.
