When most viewers think of a muskrat, visions of consuming the rather unattractive rodent do not typically spring to mind; unless you inhabit certain parts of Maryland’s eastern shore where it’s considered a delicacy. Sportsman Channel, the leader in outdoor television for the American Sportsman, is eager to bring audiences an edible journey on Dead Meat. Tune in for a one-of-kind hunting, trapping and culinary experience with Dead Meat on Sunday, March 3 at 8:30 p.m. ET/PT.

Chef Leysath is always interested in expanding the wild game palates of his viewing audience and this episode is no different. He enlists the help of a local friend as they begin to troll Maryland’s frigid waters for traps full of muskrat. After an education on preparing the muskrats, Leysath brings the fresh meat to a local restaurant for cooking and consumption. After slow-roasting several of the muskrats, it was time to sample the fruits of their labor.

“It was the first time I tried muskrat and I really liked it,” said Leysath, host of Dead Meat. “The flavor was very good and the meat was fall-off-the bone tender. Most people don’t realize muskrats can be profitable. The fur can sell for up to $4 and the meat for $2 – not too bad! We also had the unique opportunity to feast on muskrats presented in a more, well, elegant manner and once again, it did not disappoint.” Like Dead Meat on Facebook at https://www.facebook.com/deadmeatscottleysath?ref=ts&fref=ts

Image courtesy The Sportsman Channel

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