Jamaican Jerk Muskrat Recipe

http://modernfarmer.com/2014/03/art-science-muskrat-cooking/

After the processed muskrat thaws, is tested for bubonic plague, remove all refrigerated/ hardened skin, fats from it. Then, marinate it for one day, completely immersed in Jamaican jerk seasoning, from World Market, diluted 50/50 with Louis Jadot unoaked chardonnay, and 4 TBL of organic papain, and bromelain powder per muskrat. Then, smoke it (cold-smoked) with hickory chips and wrap it in turkey bacon. Next, pin whole cloves, with organic, fresh, pineapple tidbits all over it. Afterwards, wrap it again in banana, or ti leaves. Finally, place it in an oven basket for a rotisserie oven.