Pennsylvania Stewed Marsh Rabbit

Recipe Ingredients

4		Young muskrats - cut serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
		Paprika - to taste
		Red pepper flakes - to taste
2 cups	125g / 4.4oz	Sliced onions
1 cup	110g / 3.9oz	Sliced carrots
1/4 lb	113g / 4oz	Salt pork - diced and rendered
2 tablespoons	30ml	Flour

Recipe Instructions

Soak saddles and hind legs in salt water as described in "Muskrat - Basic Information" (included in this collection). Dry with paper towels. Season meat, onions, and carrots well. Put in a Dutch oven with salt pork and simmer, covered, with just enough water to prevent scorching. Just before serving, thicken pan juices with flour.

This recipe yields 8 servings.

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

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