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Muskrat, Fried




Source of Recipe


Michigan State College Extension Service-1947


Recipe Introduction


Muskrat (Marsh Hare) lives in waters along the shores of lakes, in marshes and in streams, eating mostly water or shore plants.
The flesh is dark red, fine grained and tender. The meat should be soaked overnight, in 1 tablespoon salt to one quart water, to draw out the blood. If the gamey taste is objectionable, soak in a solution of (1 cup vinegar to one quart water), amount as needed.


List of Ingredients




1 muskrat
1 egg yolk
1/2 C milk
1 tsp salt
1/2 C flour
3 T fat


Recipe



Soak muskrat overnight in the salt and water solution. Disjoint and cut into desired pieces. (to serve 4).
Parboil for 20 minutes, drain and wipe with a damp cloth.
Make a smooth batter by beating the egg yolk and milk with salt and flour.
Dip the meat into this batter and drop into hot fat to brown.
When brown, reduce heat, cover, cook slowly for about one and one half hours.