I picked up two cleaned, bone-in muskrat carcasses at lexington market in baltimore.
most of the recipes I've found online are a bit ho-hum and involve thinks like boiling in salt water and seasoning with ketchup. I'm aiming at a "nouvelle muskrat" recipe.
The meat is very dark, I suspect it is a bit stringy, but that's also totally unfounded rodent bigotry on my part. I think there're also going to be lots of little bones.
I could easily go for a bolognese, but I would like to retain a sense of the muskrat taste. I think. Maybe I don't want to retain a sense of the muskrat taste and that's one of the reasons they're not available in your grocer's freezercase.