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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg.
Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt
(Imperial qt = 5 cups) water. Drain, disjoint and cut up.
Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake
until each piece is well coated.
Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until
browned.
When meat is browned, cover with onions, sprinkle with salt and pepper and
pour the cream over.
Cover fry pan and simmer for 1 hour.
SERVES: 4
SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada
| Ingredients:
1 Muskrat Salt Water; Canadian qt=5 cups Salt
1/4 Teaspoon(s) Sour milk or buttermilk
1/2 Cup(s) Brown sugar; packed
3 Tablespoon(s) Fat
3 large Onions; sliced
1 Cup(s) Egg;slightly beaten |
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