In a medium bowl, whisk together dark beer, soy sauce, maple syrup, ground cloves, garlic powder, nutmeg, parsley, black pepper, and salt until well combined.

Place muskrat steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are evenly coated.

Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.

Preheat the grill or skillet over medium-high heat.

Remove the muskrat steaks from the marinade, allowing excess marinade to drip off.

Grill or pan-sear the steaks for about 6-8 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.

Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.

Serve the maple glazed muskrat steaks hot, garnished with fresh herbs if desired.