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Ingredients Jump to Instructions ↓

  1. 1 Muskrat Salt

  2. 3 Potatoes (medium)

  3. 2 tablespoons 30ml Butter Freshly-ground black pepper - to taste

  4. 1 teaspoon 5ml Dried summer savory

  5. 1 cup 110g / 3.9oz Minced celery

  6. 2 cups 220g / 7.8oz Carrots - cut into quarters (large)

  7. 3 Bacon

Instructions Jump to Ingredients ↑

  1. 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.

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