Muskrat Fricassee ~
Don't laugh...When I was a little girl, my brother would trap Muskrat for their fur. Dad only allowed him to trap as many as we could eat....ugh....
my brother was a pretty good trapper....
3 Servings
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1 1/2 LB Dressed muskrat - (1 1/2 to 2 lbs)
Water
Salt
1/4 cup Flour
1/4 Tsp Freshly-ground black pepper
1 dash Red pepper
1/4 Tsp Paprika
1/4 cup Bacon fat
1 cup onions, Sliced
Method of Preparation:
Soak muskrat in brine of four cups water and 1 tablespoon, refrigerated, overnight. Drain, rinse thoroughly in fresh water, and drain again. Cut into serving pieces. Shake with flour, 2 teaspoons salt, pepper, red pepper, and paprika to coat well. Brown meat slowly on all sides in bacon fat; add onions and cook until onions are soft. Add 1/2 cup water. Reduce heat, cover, and simmer gently for 20 to 30 minutes, adding more water if needed. Thicken gravy with leftover seasoned flour if desired. This recipe yields 3 to 4 servings. Recipe Source: THE HUNTERS GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-09-1997
