Smoked Muskrat with Bourbon Glaze
Muskrat Recipe
1Setup & Prepare
Cultural Context
This recipe represents the marriage of Southern barbecue traditions with small game preparation. Developed in Kentucky and Tennessee, where bourbon production and muskrat hunting intersected, this dish showcases how regional ingredients and techniques create signature flavors. The sweet bourbon glaze balances the rich, smoky meat while reflecting the distilling heritage of the region.
2Ingredients
Shopping List
3Cooking Instructions
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Brining: Dissolve salt and brown sugar in water. Add spices and muskrat. Refrigerate 4-6 hours.
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Preparation: Remove from brine, pat dry. Apply rub generously, let sit 30 minutes.
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Smoker Setup: Prepare smoker for 225°F. Soak wood chips for 30 minutes.
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Smoking: Place muskrat on smoker, add wood chips. Smoke for 2-2.5 hours until internal temperature reaches 160°F.
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Glaze Preparation: Combine all glaze ingredients in small saucepan. Simmer until thickened, about 10 minutes.
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Glazing: Brush muskrat with glaze during last 30 minutes of smoking. Apply 2-3 coats.
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Resting: Let rest 10 minutes before serving to allow juices to redistribute.
4Chef's Notes & Pairings
Chef's Notes
- Maintain consistent smoker temperature for even cooking
- Don't apply glaze too early or it will burn
- Internal temperature is more important than cooking time
Wine Pairing
A robust Bourbon or bourbon-barrel aged beer complements the smoky, sweet flavors perfectly.
Nutrition Facts
Per serving: 380 calories, 35g protein, 15g fat, 18g carbohydrates. High protein with complex smoky flavors.
