Muskrat Soup
Muskrat soup turns a lean, wild-tasting meat into a thick, hearty pot with lentils, potatoes and collard greens. The meat is browned with onion, garlic and tomato paste, then simmered in red wine and vegetable stock with rosemary. Soaking the muskrat in salt water overnight tames its gamey edge, so the result tastes rich rather than harsh. A diced jalapeño adds optional heat for those who want it.
Instructions
Sauté the chopped onion in a large pot until golden brown, then add the oil and stir constantly. After a couple of minutes, stir in the garlic, adding a splash of water if it starts to catch and burn.
Add the muskrat and stir until the pieces are golden brown. Mix in the tomato paste and let it cook for about 5 minutes, then season with the salt and pepper and taste.
Stir in the lentils and cook for 5 to 7 minutes. Add the collard greens and cook for another 3 to 4 minutes, until they begin to wilt.
Pour in the red wine to deglaze the pot, scraping up the browned bits, and cook until the liquid has reduced by half. Add the diced potatoes and stir for 5 minutes.
Add the vegetable stock and the remaining water, then bring the pot to a boil. Stir in the bell peppers and the jalapeño if using, and add the rosemary.
Simmer for at least 10 minutes, then turn off the heat. Serve right away, or let the soup rest for 10 minutes first. If you want to save time, boil the lentils separately and add them just before the peppers.
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