Traditional Workshop Series: Muskrat Cleaning, Fur Handling & Cooking Workshop

On Monday, March 21, 2016, the Akwesasne Family Wellness Program of the Mohawk Council of Akwesasne hosted a Muskrat Cleaning, Fur Handling & Cooking Workshop with the Ase Tsi Tewaton Hunters and Trappers Group of St. Regis Mohawk Tribe. The workshop was held in the kitchen of the Kana:takon Recreation Center. 10 participants looked on as Ranekenhteron, apprentice and Iaontana:wen, Master Teacher skinned a muskrat.

Iaontana:wen and his apprentices previously chopped vegetables and prepared four other muskrats which were on their first boil. Participants were told that the first boil takes the blood out of the muskrat. As the skinning took place, many of the participants grabbed their phones to capture the exclusive moment. Ranekenhteron took the lead as he showed participants the step-by-step proper methods to skinning a muskrat. The first: a cut is made at the tail. From there the skin is pulled away from the body in the tail to head direction. Glands located near the hind legs on the muskrat are then removed. A cut down the center of the muskrat is then made and the internal organs and guts are removed. At that point the muskrat is ready to be put in a pot for its first boil. After the first boil, a second boil takes place in salt brine with the added ingredients of tomatoes and onions. Ranekenhteron told participants that the acid from the tomatoes and the salt brine works together to minimize the gamy taste of the meat.

As the meat boiled participants helped to prepare the remaining part of the meal, which was, fried potatoes. A separate pan of mushrooms, onions and peppers were also sautéed in butter and a special seasoning for the meal. As the meat separated from the bone it signaled that the meat was ready to be pan fried with the sautéed mushrooms, onion and pepper mixture. A pile of fried onions and potatoes was placed on the counter with the plate and forks, ready to be consumed by the participants of the workshop.

As the main course of the meal was placed on the counter, participants gathered to take pictures of this finished product. For many, this was their first time eating muskrat, while others had tasted it before. Nonetheless, almost every participant dug in to get a taste of the prepared muskrat flavored with mushrooms, onions and peppers and topped off with roasted potatoes. Everyone appreciated the knowledge that Ase Tsi Tewaton Hunting and Trapping Group shared. Hopefully this workshop inspired participants to share their newly gained knowledge with their family and friends so that muskrat cleaning, fur handling and cooking methods are not lost for future generations.