Pennsylvania Muskrat Fricassee

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Dressed muskrat - (1 1/2 to 2 lbs)
		Water
		Salt
1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Red pepper
1/4 teaspoon	1.3ml	Paprika
1/4 cup	59ml	Bacon fat
1 cup	62g / 2.2oz	Sliced onions

Recipe Instructions

Soak muskrat in brine of four cups water and 1 tablespoon, refrigerated, overnight. Drain, rinse thoroughly in fresh water, and drain again. Cut into serving pieces. Shake with flour, 2 teaspoons salt, pepper, red pepper, and paprika to coat well. Brown meat slowly on all sides in bacon fat; add onions and cook until onions are soft. Add 1/2 cup water. Reduce heat, cover, and simmer gently for 20 to 30 minutes, adding more water if needed. Thicken gravy with leftover seasoned flour if desired.

This recipe yields 3 to 4 servings.

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

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