Muskrat, Baked
Source of Recipe
Michigan State College Extension Service-1947
Recipe Introduction
Muskrat flesh is dark red, fine grained and tender. The meat should be soaked overnight in a solution of 1 T salt to 1 qt water to draw out the blood. If gamey, use 1 C vinegar to 1 qt water.
List of Ingredients
1 muskrat
3 medium potatoes
2 T butter
1 1/2 tsp salt
1/4 tsp pepper
1 tsp summer savory
1 C finely chopped celery
1 rabbit
2 large carrots, quartered
3 slices Bacon
1-2 C hot water
Recipe
For dressing;
Mash potatoes to make a pint, season with butter, 1/2 teaspoon salt, pepper, summer savory and celery. Fill cavity of Muskrat with this stuffing and truss.
Place muskrat on rack in cooking pan with legs folded under body and skewered in this position. (back will be up in pan.)
Place carrots beside it on the rack.
Lay bacon over the back to keep muskrat from drying out. Fasten in place with toothpicks.
Put pan in 400 degree oven, and after 10 minutes pour 2 cups of hot water over the body. Continue cooking 45 minutes, or until tender.
Ten minutes before the done, remove bacon and let muskrat brown.
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