Allegheny Baked Marsh Hare

Recipe Ingredients

1		Muskrat
		Salt
3		Potatoes (medium)
2 tablespoons	30ml	Butter
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Dried summer savory
1 cup	110g / 3.9oz	Minced celery
2 cups	220g / 7.8oz	Carrots - cut into quarters (large)
3		Bacon

Recipe Instructions

Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight.

Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato stuffing, and sew up or truss.  Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body.

Arrange carrot quarters around the muskrat and the bacon on top.  Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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