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Muskrat and Onions, Smothered




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 1/2 tsp salt
1/4 tsp paprika
1/2 C flour
3 T fat
3 large onions, sliced
1 C sour cream

Recipe



Soak muskrat overnight in the salt solution. Drain, disjoint and cut up to serve 4.
Season with 1 teaspoon salt, the quarter teaspoon paprika and roll in flour and fry in hot fat until browned.
Cover with onions and sprinkle with the half teaspoon remaining salt. Pour in the cream.
Cover skillet tightly and simmer for 1 hour.