RCI-BR.006.0088.001
Muskrat Soup
Native American cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- a cup of onion finely chopped½ unit
- tbsps of olive oil or any type oil3 unit
- of garlic finely chopped3 cloves
- of muskrat meat cut in to pieces½ lb
- tbsps of tomato paste2 unit
- of salt1 tsp
- of black pepper½ tsp
- a cup of red wine½ unit
- leaves of collard greens cut in to pieces5-8 unit
- of brown lentils1 cup
- potatoes diced3 medium
- Red and yellow bell peppers diced1 unit
- jalapeño for heat diced- you can omit this1 unit
- of vegetable stock3 cups
- of water (one cup for constantly deglazing the pan)2 cups
- a tsp of rosemary½ unit
Method
1
Add the onion in to a large pot and sauté golden brown. Then add the olive oil in and stir constantly.
2
After a couple of minutes later add the garlic. You can add a little bit of water to prevent the garlic from burning.
3
Then add the muskrat meat and stir the meat until its golden brown. Add the tomato paste in to the pot.
4
After 5 minutes later, add the salt and pepper and taste the mixture. Add the brown lentils and cook for 5-7 minutes. (you can boil the lentils to save time and just add them right at the end before you add the peppers).
5
Then add the collard greens and cook them for 3 or 4 minutes.
6
Deglaze the pot with the red wine and cook the alcohol down by reducing it in half. Add the diced potatoes in to the pit and stir for 5 more minutes. Add the vegetable stock and the water that is left.
7
When you see the soup boiling add the peppers with the jalapeño. Let the soup simmer for at least 10 minutes and add the rosemary. Turn off the hart. You can serve it right away or wait 10 minutes before serving. Enjoy the soup!