Michigan Special Hare

Recipe Ingredients

1		Young muskrat
4 cups	948ml	Water
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Onion - sliced (medium)
1/2 cup	99g / 3.5oz	Melted butter
1 cup	237ml	Catsup
1/2 teaspoon	2.5ml	Worcestershire sauce

Recipe Instructions

Soak muskrat as described in "Muskrat - Basic Information" (included in this collection), then drain and cut into pieces. Put the meat in a deep pan with the 4 cups water, salt, pepper, and onion, and cook, covered, slowly for 1 hour. Remove and dry meat pieces, and brown them on one side in melted butter. Turn and add mixed catsup and Worcestershire. Almost cover meat with water, about 1 cup, and simmer until sauce is thickened, about 30 minutes.

This recipe yields 2 servings.

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

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