| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
|
Muskrat Salt Water; Canadian qt=5 cups Salt |
| 1/4 |
ts |
Paprika |
| 1/2 |
c |
Flour |
| 3 |
tb |
Fat |
| 3 |
lg |
Onions; sliced |
| 1 |
c |
Sour cream |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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