Michigan Special Hare

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.